These are the most recent restaurant inspection reports in Marion County-from October 4th to October 9th-submitted by the state safety and health inspector.
The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.
Please note that some recent follow-up inspections may not be included here.
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 15 violations, 6 of which were high-priority violations:
- High priority-The cooking/heating time/temperature of safe food is not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, soup 10/07/21 56° and 57°.
- High priority-The cooking/heating time/temperature of safe food is controlled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See discontinued sales. In the walk-in cooler, soup 10/07/21 56° and 57°.
- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heating to the minimum required temperature to allow bare hands to touch. The company has no approved alternative operating procedures. The waitress touched the cooked vegetables with her hands, and the inspector and manager dealt with **repeated violations** **administrator complaints**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. In the preparation area, the raw shrimp on the bread and the raw fish on the cooked fish are moved by the manager and stored properly. **Correct the scene** **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Cooler on the cooking line, raw fish 46°, raw shrimp 47°, salad 37°-50°, the manager adds ice to the biological product and moves the salad to the freezer, coleslaw 42° **corrective measures have been taken* *
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. In the preparation phase, the milk and the cut green tomatoes are not time stamped, but employees are time stamped. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. The sink in the bar area, the tray in the sink, the manager moved. **On-site corrections**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. In the undated walk-in refrigerated soup, each manager **repeated violations** on February 10, 2021
- Basic-A bowl or other container without a handle for distributing food. On the chef line in the sauce, the manager moved. **On-site corrections** **Repeated violations**
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. At a cooler within reach of the preparation area, the fish was thawed in a vacuum-sealed bag, and the employees removed the fish from the package. **On-site corrections** **Repeated violations**
- Basic-The floor is dirty/debris accumulation. In the kitchen area, the floor under the equipment is dirty and there are some walls. Hood filter with some dust.
- Basic-Cracked or damaged food storage container/container lid. Multiple containers and lids were broken.
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. Hand wash sink t preparation area (back side).
- Basic-Open the employee beverage container in the cold storage unit, which contains the food to be served to the customer. In the server area, the staff drank the customer's food above, and the manager moved. **On-site corrections**
- Basic-improper storage of items for a single service. The napkin was on the floor and the manager moved off the floor. **On-site corrections**
2774 NE 102 Ave Road, Silver Spring
A total of 12 violations, 6 of which were high-priority violations:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection. The dishwasher disinfectant is 0 ppm chlorine. The company does not have triple sinks for dishwashing. The manager works on the machine and then 100 ppm.
- High priority-employees touch dirty aprons/clothes and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The male employee touched his apron and continued to cook without washing his hands.
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. A plate of raw sausages is stored on the preparation table and placed on the raw potato box in the cooler. Moving. In addition, mixed shell eggs are stored on raw shell eggs. Moving. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Tortellini reaches 60° in the cooler on the cooking line.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Tortellini reaches 60° in the cooler on the cooking line. Discontinued sales.
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. The shunt is added to the hand slot. There is no equipment on the hose connection side of the diverter.
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Within reach of the cooler: the ham and turkey opened yesterday, without a date stamp.
- Intermediate-Hand washing sink used for purposes other than hand washing. The female staff filled the sink with water at the front desk.
- Basic-A bowl or other container without a handle for distributing food. Grits in a bowl. Has been removed. **On-site corrections**
- Basic-Equipment or utensils for cleaning and disinfection are not properly stored. The plates on the top shelf of the plate rack are not upside down. The utensils on the preparation table are not upside down.
- Basic-The dishwasher was not washed/rinsed properly. All cutlery, equipment and utensils must be washed, rinsed and disinfected in a three-compartment sink until the dishwasher is operating normally. The dishwasher does not sanitize the dishes. Chlorine disinfectant is 0 ppm. The institution does not have a triple sink. The manager works on the machine and then 100 ppm. **On-site corrections**
There are a total of six violations, four of which are high-priority violations:
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Put the raw Philadelphia meat above the pineapple in the refrigerator in the storage area, and the employees properly store **Repeat violations**
- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. Ham date marked 9/27/21
- High priority-Ready-to-eat, time/temperature control of safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. Ham date marked 9/27/2021
- High priority-improper storage of toxic substances/chemicals. Above the soda bags in the dry storage room, the employees moved. **On-site corrections**
- Basic-The carbon dioxide/helium tank is not sufficiently secured. **Repeat violations** in dry storage area**
- Basic-improper storage of items for a single service. The lid was stored on the floor under the shelf, and the employee moved. **On-site corrections** **Repeated violations**
3630 W Silver Springs Blvd, Ocala
A total of 15 violations, 3 of which were high-priority violations:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. In the walk-in cooler: raw chicken is stored on plantains. Raw pork is stored on cooked pork. Production method: raw eggs are stored on boiled pork and chicken.
- High priority-Eggs in shell that have not been stored at an ambient air temperature of 45 degrees Fahrenheit or lower. The egg shell on the top of the front line holding device is at an angle of 78°. Discussed the time as a public health control (TPHC) with the operator. The eggs are moved to the cooler. **Corrective Actions Taken**
- High priority-improper storage of toxic substances/chemicals. Chemicals are stored on a shelf above the frontline Togo pallet.
- Intermediate-Managers or persons in charge who lack food manager certification. **warn**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. No quaternary ammonium salt or chlorine. Both chemicals are used as disinfectants. **Repeat violations**
- Intermediate-Raw/undercooked animal food is provided, and the company does not have written consumer consultation. Raw animal food must be fully cooked before serving. Provide steak and eggs. Signature provided by the inspector. **On-site corrections**
- Basic-Clean glasses, cups, bowls, plates, pots and pans, do not put them upside down or store them in a protected manner. The pan is placed on the top shelf of the clean plate rack.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Soda water that can be placed on a shelf is placed on a clean plate. Open coffee on the shelf of drinks for sale. In addition, prepare donuts on the table.
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Clean clothes on the rack. Prepare the phone on the desk.
- Basic-Companies that use wood (except hard and dense wood) as food contact surfaces. Use a mallet and bowl to mash the plantains.
- Basic-The pliers in use that are stored in the hand slot between uses. The pliers on the splash guard, the food contact part in the sink. The manager moved. **On-site corrections**
- Basic-The wet rag/towel in use is used under the cutting board. Several chopping boards
- Basic-the old label stuck on the food container after cleaning. On several clean pans.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Walk-in cooler: Lettuce heads are stored on ready-to-eat food.
- Basic-The quaternary ammonium compound disinfectant for the wipes does not reach the appropriate minimum strength. The disinfectant is 0 ppm. Then refresh to 100 ppm chlorine instead of quaternary ammonium. **On-site corrections**
Need to follow up: detect high-priority violations and recommend administrative action.
A total of eight violations, three of which are high priority violations:
- High priority-employees switch from handling raw food to ready-to-eat food without washing their hands. The male employee touched the raw beef while wearing gloves, and continued to fill the tray without washing his hands first.
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Three live flies in the kitchen area. **Administrator Complaints**
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. The diverter does not add any device on the hose connection side.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. On the shelf above the preparation table. Moving. **On-site corrections**
- Basic-Ice accumulates in the reach and/or walk-in freezer. Reach the refrigerator on the cooking line.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the unused cooler under the fryer. The unused exterior in the cooler on the cooking line.
- Basic-does not include stored food. The burger is opened in the walk-in freezer. Manager coverage. **On-site corrections**
- Basic-The wipe disinfectant is stored on the floor. Walk around in the cool.
19449 SW Rainbow Lakes Blvd, Dunnellon
A total of 6 violations, 3 of which are high priority violations:
- High priority-The cooking/heating time/temperature of safe food is not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the preparation area, Malila sauce is cooked at 10/06/21 57° and 56°.
- High priority-The cooking/heating time/temperature of safe food is controlled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See discontinued sales. In the preparation area, Malila sauce is cooked at 10/06/21 57° and 56°.
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. At the pizza station, the two pizzas are not time stamped, and the manager is time stamped. **On-site corrections**
- Intermediate-Employees cannot use the sink at any time. The hand wash sink at the end of the cook line, trash bin I. In front of the sink, the employees moved. **On-site corrections**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The coolers, ground beef, sausage, and pasta on the cooking line are not dated, the manager dates all. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. At the pizza station, the employees’ drinks on the preparation table were opened, the employees moved, the cooler also moved, and the employees moved. **On-site corrections**
3500 SW College Road, Suite 400, Ocala
A total of 13 violations, 2 of which were high-priority violations:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Two pots of cooked pork were observed on the dining table in the kitchen area at a temperature between 50-55 degrees Fahrenheit. The manager decides to discard the item. **On-site corrections**
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. On the shelf in the kitchen area near the cooking line, observe the cooked chicken, cooked beef, cut and washed mushrooms, and cut and washed peppers in the plastic container. The manager stated that the items were kept on time and discarded at 2:30 pm. The manager is marked correctly. **On-site corrections**
- Intermediate-The soap dispenser at the sink does not work/cannot dispense soap. It is located in the sink near the bar area. The manager puts soap in the sink area during the inspection.
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Three small water tanks were observed in the kitchen preparation area near the soda water/syrup, but they were not fixed.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. An open cookie container was observed on the top of the dishwasher in the dishwasher area. Personal employee cups were observed on the shelves in the server station area, next to them were dry goods and single service items that were not separated from the restaurant items. The manager removed all items during the inspection. **On-site corrections** **Repeated violations**
- Basic-The equipment is poorly maintained. Observe that the sliding cover on the kitchen counter cannot slide down and cover the food on the counter.
- Basic-The floor area is covered by stagnant water. Water accumulation was observed on the floor of the kitchen preparation area near the refrigerator.
- Basic-Food is stored on the floor. Three large containers of raw chicken were observed on the floor under the preparation table in the kitchen area at the back of the house. The manager immediately removed the chicken from the floor. A box of oil was observed on the floor of the kitchen located near the dry storage area. The manager was dismissed during the inspection. Food freezing on the floor was observed in the walk-in freezer, and the manager asked the staff to take out the food during the inspection. **On-site corrections** **Repeated violations**
- Basic-Freezing time/temperature control for safe foods that relax at room temperature are no longer frozen solids. When initially walking through the unattended kitchen, chicken breasts were observed in the white trash bin near the preparation sink, which was no longer frozen. The manager puts the chicken breast in the cooler for proper temperature control. **Corrective Actions Taken**
- Basic-the handle of the ice scoop in contact with the ice. Observe at the server station near the soda machine. The staff corrected during the inspection. **On-site corrections** **Repeated violations**
- Basic-does not include stored food. Uncovered food can be seen in the refrigerator throughout the kitchen. It was also observed in the walk-in cooler that the two plastic duck boxes were not properly covered for protection. The manager covered the project during the inspection. **On-site corrections**
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. In the walk-in cooler, three boxes of unwashed mushrooms were observed on a shelf above a container of washed mushroom slices and a container of washed pepper flakes. The manager corrected it during the inspection. **On-site corrections**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Three large boxes were observed in the dry storage area with no labels inside and white powdery substances inside. The manager marks each bin with its perspective content during the inspection. **On-site corrections** **Repeated violations**
A total of 10 violations, 2 of which were high-priority violations:
- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. A gallon of milk was observed in a cooler near the Expo area without a date stamp. A manager was added during the inspection. **On-site corrections** **Repeated violations**
- High priority-improper storage of toxic substances/chemicals. Two disinfection spray bottles were observed on the cooking line next to the insulated steam well. The manager was dismissed during the inspection. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Some debris and residues were observed on the shelves in the cooler throughout the kitchen. Old flour and crumbs at the batter station in the kitchen were also observed.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employee bottled beverages were observed in the cooler near the cooking line. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**
- Basic-The floor is dirty/debris accumulation. Observe the entire kitchen floor and underneath the equipment soiled by debris and old food. **On-site corrections** **Repeated violations**
- Basic-Food is stored on the floor. Oil was observed on the floor of the dry storage area. The manager was dismissed during the inspection. **On-site corrections**
- Basic-The lid of the grease container is open, damaged or missing. Observe that the lid of the grease container is opened and the plastic bucket remains on top.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. A mold-like substance was observed to accumulate on the wall of the dish area, near the drop area of the dirty dish.
- Basic-Open the lid of the trash can. Observe that the dustbin designated for the card board is opened and the lid is closed.
- Basic-Used for damp cloths that are occasionally spilled on the equipment's food and non-food contact surfaces. Observe the wet and dirty cloths throughout the kitchen. The manager was dismissed during the inspection.
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 9 violations, 2 of which were high-priority violations:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. In-line cooler on the cooking line: chicken 51°, ham 52° and 48°, sliced tomatoes 48°, beef 47°, ham 46°, sausage 43°-46°, chicken 46°, per employee The cooler remains open at 11:30 am, and employees move all items to the freezer to lower the temperature. The ambient air temperature of the extended cooler is 43°. **Corrective action has been taken** **Warning**
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. At the front desk, there is no time stamp for pizza and calzone, and every employee’s food is cooked at 1:30 pm.
- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at the time of inspection **Warning**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No file available during inspection **Warning**
- Intermediate-soap is not provided in the sink. The front station washbasin, there is no soap near the oven
- Intermediate-The operator did not properly track/mark the opened commercial processing, ready-to-eat food, and time/temperature controlled open days to thaw again and keep it at refrigerated temperature. On the cooking line, multiple bags contain: chicken, ham, and breadcrumb chicken, with incorrect dates.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. On the preparation stage, the employees moved. **On-site corrections**
- Basic-Food is stored on the floor. In the walk-in cooler, there are onion bags on the floor.
- Basic-no copy of the latest inspection report is available.
There are a total of eight violations, of which there are two high-priority violations:
- High priority-non-food grade bags for direct contact with food. In the walk-in refrigerator, raw salmon and raw chicken pieces are in direct contact with non-food-grade bags (thanks to the bags).
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Among the raw shrimps in the walk-in cooler above the sauce bucket, the manager moved. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. At the server station, female employees wash towels in the sink.
-Intermediate-Plan review not submitted and approved-Refurbishment has been carried out or is in progress. The plan and plan review application must be submitted to the DBPR H and R Plan Review Office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The plan must be submitted and approved within 60 days. The operator added an ice maker and relocated the walk-in cooler and walk-in cooler, and also changed the size and layout of the preparation area at the end of the cooking line.
- Intermediate-The employee training required by some employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A male certification expires 09/28/21
- Basic-A bowl or other container without a handle for distributing food. In the sauce and seasoning containers, the employees have moved away. **On-site corrections** **Repeated violations**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. On the chef line, employees drink water over the hand-held cooler, and the employees move. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the rice heater is dirty, and there are washers and an extended cooler handle.
16770 S US Hwy 441 Unit 608, Summerfield
Need to follow up: detect high-priority violations and recommend administrative action.
There are a total of eight violations, of which there are two high-priority violations:
- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heating to the minimum required temperature to allow bare hands to touch. The company has no approved alternative operating procedures. In the preparation area, female employees cut onions without wearing gloves. The inspector gave a speech, and the employees washed their hands and put on gloves. **On-site corrections**
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. On the cooking line, there is no time stamp for the butter packet and fresh garlic and oil, the manager time stamps. **Correct the scene** **Repeat violations** **Administrator complaints**
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. In walk-in coolers and server stations, milk is not dated. **Repeat violations**
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There is no soap in the sink in the bar area, provided by the manager. At the server station, there is no sign of the sink.
- Basic-A bowl or other container without a handle for distributing food. On the cooking line, the bowl in the nut container did not have a handle, and the manager was removed. **On-site corrections** **Repeated violations**
- Basic-The pliers in use stored on the device door handle between uses. In the preparation area, the manager moved. **On-site corrections**
- Basic-The damp cloth is not stored in the disinfectant between uses. On the cooking line at the top of the cutting board, the manager moves back to the sterilization bucket **On-site correction**
- Basic-A food working container that has not been identified by a common name taken out of the original container. In the bar area, the container is not labeled, and the manager is labeled sugar. **On-site corrections**
2303 E Silver Spgs Blvd, Ocala
There are a total of five violations, of which there are two high-priority violations:
- High priority-employees switch from handling raw food to ready-to-eat food without washing their hands. The male employee wrapped the raw chicken with breadcrumbs, and then continued to fill the fried basket with potato wedges without washing his hands. Female employees adjusted their masks with their gloved hands and continued to dispense dishes without first washing their hands.
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. There is no time stamp on the butter mixing cup at the front desk. The manager said the item was placed at 11:00 AM
- Basic-A bowl or other container without a handle for distributing food. Put the corn in a bowl in the refrigerator. Has been removed. **On-site corrections**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The used apron is hung on the side of the disposable cup in the dry storage area. Moving. **On-site corrections**
- Basic-does not include stored food. In the walk-in freezer, two bags of breaded beef were opened. Covers everything. **On-site corrections**
There are a total of five violations, of which there are two high-priority violations:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. In the egg station, the raw eggs are placed on the folded eggs, and the manager stores them properly. **On-site corrections**
- High priority-improper storage of toxic substances/chemicals. The cleaning sheet of the coffee machine above the coffee machine, the manager moved, and the storage area in front of the walk-in cooler, the container on the top of the soda bag, the manager moved. **On-site corrections**
- Intermediate-Does not provide well water test reports/documents. No files available at the time of inspection
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. In the front line area, there is also a dry storage area above the soda bags, and the manager moved away. **On-site corrections**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. At the end of the cooking line, the cooler is within reach. The shelf is dirty with food residue and the staff cleans it. **On-site corrections**
Blue crocodile in Dunnellon 2
There are three violations in total, two of which are high priority violations:
- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. In the preparation area, the date of the beans is marked as 9/27/2021
- High priority-Ready-to-eat, time/temperature control of safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. In the preparation area, the date of the beans is marked as 9/27/2021
- Intermediate-Spray bottles containing unmarked toxic substances. In the bar area, the spray bottle LT has a label, and the manager has a label. **On-site corrections**
A total of seven violations, one of which is a high priority violation:
- High priority-non-food grade bags for direct contact with food. On the cooking line, the manager moved the bread in the non-food-grade bag to a container. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. In the sink at the pitcher of the cooking line stored in the sink, the manager moved. **On-site corrections**
-Intermediate-Plan review not submitted and approved-Refurbishment has been carried out or is in progress. The plan and plan review application must be submitted to the DBPR H and R Plan Review Office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The plan must be submitted and approved within 60 days. The dishwashing area and preparation area have been reversed. In addition, there is no hand-washing sink near the office. **warn**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. On the chef line, an undated tongue bag was cooked by each employee on March 10, 21, with the employee date marked. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. In the cooking line, preparation and three compartment sinks, the manager removed all. **On-site corrections**
- Basic-the handle of the ice scoop in contact with the ice. At the server station, the manager moved. **On-site corrections**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. At the chef line, the staff starts the cleaning process **corrective measures have been taken**
3909 SE Lake Weir Ave, Ocala
A total of seven violations, one of which is a high priority violation:
- High priority-Food contact surfaces are not sanitized after cleaning and before use. Do not use equipment/appliances that have not been properly disinfected. Dishes washed in the dishwasher with 0 ppm chlorine. Employees replaced chemical drums and primer machines, and there was no change. A triple sink with disinfectant will be set up for sanitation.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Friday's pasta is within reach in a cool environment. The lasagna was taken out of the refrigerator yesterday without a date stamp. Date added. **On-site corrections** **Repeated violations**
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. There are a few tiles in the kitchen. In addition, it is not smooth and easy to clean. **Repeat violations**
- Basic-Food is stored on the floor. A walk-in cooler with a plate of beef placed on the floor. picked up. **On-site corrections** **Repeated violations**
- Basic-ice accumulates in the walk-in freezer. On the floor and shelves
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Accessible gaskets in refrigerators. The gasket of the cooler on the cooking line.
- Basic-The damp cloth is not stored in the disinfectant between uses. A towel near the slicer
Southern pig and cattle three companies
A total of seven violations, one of which is a high priority violation:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. The machine is currently 0 ppm. The manager starts then 0 ppm. Instructions to set up a triple water tank.
- Intermediate-The food is cooled by an unapproved method, as evidenced by the insufficient cooling rate during the inspection. The large potato bucket 52°-90° is placed in a walk-in cooler with a lid. The employee divides the potatoes into smaller parts and puts them in the refrigerator. **Corrective Actions Taken**
- Intermediate-Spray bottles containing unmarked toxic substances. Purple chemicals and yellow chemicals in the sanitary ware cleaning area.
- Basic-A bowl or other container without a handle for distributing food. Put corn flour and flour in the bowl. Delete all in this inspection. **On-site corrections**
- Basic-Liquid waste leaks from the trash bin onto the ground/trash bin mat. On the dustbin pad.
-Basic-The drain plug on the trash can is missing. The drain plug is broken. **Repeat violations**
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Unwashed tomatoes are placed on the rack and placed on the cooked ribs. Move in this inspection. In addition, store buckets of sauce on the floor of the dry storage area. **Corrective Actions Taken**
A total of 6 violations, one of which was a high priority violation:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The drawer unit is within reach: the raw sausage in the drawer is placed on the French fries. Moving. **Correct the scene** **Repeat violations** **Administrator complaints**
- Intermediate-Hand washing sink used for purposes other than hand washing. The knife is stored in the sink. Has been removed. **On-site corrections**
- Intermediate-Spray bottles containing unmarked toxic substances. Bottles with pink chemicals and bottles with purple chemicals. Mark all. **On-site corrections**
- Basic-cloth used as food contact surface. The towel is under the clean plate in the triple sink.
- Basic-Ice accumulates in the reach and/or walk-in freezer. Within reach in the refrigerator.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Several types of food are packed in food bags and placed on top of edible food in the refrigerator. Have moved away. **On-site corrections**
Sonny's Real Pit BBQ
A total of 6 violations, one of which was a high priority violation:
- High priority-employees handle soiled equipment or utensils, and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. A female employee was observed wearing gloves to distribute broccoli at the preparation counter, stopped the task, then touched the trash can near her, and then continued to prepare food. The inspector stopped the employee and instructed her to wash her hands and change gloves. **Corrective Actions Taken**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Covered employee drinks were observed on the preparation counter near the cooking line. It was also observed that there were covered employee drinks on the shelves in the tableware area. The employee was fired during the inspection. **On-site corrections**
- Basic-The pliers in use stored on the device door handle between uses. Observe the tongs on the smoking door handle at the back of the kitchen. The manager was dismissed during the inspection. **On-site corrections**
- Basic-the old label stuck on the food container after cleaning. The old label on the prepared bakeware roll can be seen in the colder drawer. The manager said the label was incorrect and relabeled it. **On-site corrections**
- Basic-Single-use items are not stored upside down or protected from contamination. It was observed that the containers on the shelves in the server area were not properly stored for protection. Corrected by the manager. **On-site corrections**
- Basic-Dry wipes soiled during use. Observe dirty rags on clean food contact surfaces throughout the kitchen. The employee was fired during the inspection. **On-site corrections**
Fat boy barbecue
4132 NE Silver Spgs Blvd, Ocala
A total of 6 violations, one of which was a high priority violation:
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Three flies in the kitchen area.
- Intermediate-Employees wash their hands in sinks other than approved hand sinks. Male employees wash their hands in the triple sink.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Spots on the deflector of the ice maker near the smoker. **Repeat violations**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. From October 1st into the walk-in cooler.
- Basic-A bowl or other container without a handle for distributing food. Beans in the cup. Has been removed. **On-site corrections**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The apron on top of a bag of soda water. Moving. **On-site corrections**
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 5 violations, one of which was a high priority violation:
- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. One gallon of milk was observed in the cooler, and two containers of almond milk were opened without a date. The manager said that the container was opened at 10.5 yesterday. Date added. **Correct the scene** **Repeat violations** **Administrator complaints**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. A mold-like substance was observed on the gasket and dirty shelf in the cooler opposite the cooking line. **Repeat violations**
- Basic-A bowl or other container without a handle for distributing food. Observe the plastic bowl inside the sugar bag in the dry storage area. The manager was removed. **On-site corrections** **Repeated violations**
- Basic-Food is stored on the floor. Three containers of oil were observed on the floor near the walk-in cooler. The manager was dismissed during the inspection. Two boxes of food were observed on the floor of the walk-in freezer. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Dirty floors and old debris were observed under the shelves in the dry storage area and under the equipment on the cooking line. **Repeat violations**
Formaggio Pizza and Italian Restaurant
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 5 violations, one of which was a high priority violation:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Drawer unit within reach: pasta 48-52°. Chicken 57-58° The items in the drawer unit are moved to different units. **Repeat violations** **Administrator complaints**
- Intermediate-Spray bottles containing unmarked toxic substances. Blue chemicals in the dishwashing area. mark. **On-site corrections**
- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. The reach of the drawer unit is 53° environment.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink it in the cooler. Moving. **On-site corrections** **Repeated violations**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Yogurt on the shelf of the beer cooler. Moving. **On-site corrections** **Repeated violations**
A total of 5 violations, one of which was a high priority violation:
- High priority-improper storage of toxic substances/chemicals. The drain cleaner container was observed on the shelf under the wok on the cooking line. The manager was dismissed during the inspection. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. An empty squeeze bottle labeled "Delicious Sauce" was observed sinking near the dishwasher. The manager was dismissed during the inspection. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observed employees were filled with drinks on the preparation table opposite the cooking line. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**
- Basic-Used for damp cloths that are occasionally spilled on the equipment's food and non-food contact surfaces. Observe two damp and dirty cloths on the cooking line. The manager was dismissed during the inspection. **On-site corrections** **Repeated violations**
- Basic-A food working container that has not been identified by a common name taken out of the original container. A plastic box with a lid was observed in the dry storage area near the walk-in cooler with the white substance. The manager said that the white powder was sugar and was labeled during the inspection. **On-site corrections**
A total of 5 violations, one of which was a high priority violation:
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. On the cooking line, the rice is 123°, and the rice is moved to the microwave and reheated to 176°. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. In order to store the disinfectant bucket, the employee moved. **On-site corrections**
- Basic-The carbon dioxide/helium tank is not sufficiently secured. There is a water tank in the room next to the dishwasher area. **Repeat violations**
- Basic-Current hotel and restaurant licenses are not displayed. June 1, 2021
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. On the cooking line, the spoon was put into 94° water and the employee moved. **Corrective actions have been taken** **Repeated violations**
There were a total of four violations, one of which was a high priority violation:
- High priority-improper storage of toxic substances/chemicals. In the bar area, the disinfection table on the top of the biscuit container, the employees also move behind, and the dishwasher liquid on the top of the salt container, the employees move. **On-site corrections**
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. In the bar area, half and half do not have a date stamp, and the employee date is marked 10/04/2021 **Correct the scene**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Behind the ice maker, there are some mold-like substances in it
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. In the bar area, employees were drinking on the cooler and the employees moved. **On-site corrections**
There were a total of four violations, one of which was a high priority violation:
- Intermediate-The food service manager is not certified within 30 days of being hired. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ on-site male managers.
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. There is no hot water for the hand-washing sink behind the car window due to the disrepair of the pedal.
- Basic-Ice accumulates in the reach and/or walk-in freezer. In the walk-in freezer
2575 SW 42nd Street Suite 110, Ocala
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. Observe the cheese pizza on the kitchen shelf, there is no time stamp. The manager said that 4 hours of food was put on the shelf at 1:45 pm. The time added during the inspection. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Red Bull cans were observed on the prep rack in the kitchen area opposite the stove top. A covered employee drink was observed on top of the dishwasher. The manager was dismissed during the inspection. **On-site corrections**
- Basic-Food is stored on the floor. The bread observed was frozen in the walk-in refrigerator on the floor. The manager was removed and placed on a shelf. **On-site corrections**
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. The cooler at the end of the cooking line, the liquid egg 46°, the manager transfers to the freezer. **Corrective Actions Taken**
- Basic-The ceiling/ceiling tiles show damage or disrepair. At the end of the cooking line, the tiles were damaged by water and the air-conditioning vents were dirty.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The Icee machine was dirty and the staff cleaned it. **On-site corrections**
There were a total of eight violations and no high-priority violations.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Observed at the sushi station: spicy crabs, crab sticks and salmon are readily available in the cooler without date marking. The manager added a date during the inspection. **On-site corrections**
- Basic-There is no conspicuous ambient air thermometer in the holding unit. No ambient thermometer was observed in the cooler opposite the cooking line or in the cooler near the kitchen entrance.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Some debris was observed on the bottom shelf of the cooler unit throughout the kitchen. **Repeat violations**
- Basic-does not include stored food. Observe that the frozen wonton container does not have a lid. The manager was covered during the inspection. **On-site corrections**
- Basic-Used for damp cloths that are occasionally spilled on the equipment's food and non-food contact surfaces. Observe the soiled wet cloth on the surface of the cooking line, hibachi station and sushi station. The employee was removed during the inspection. **On-site corrections** **Repeated violations**
- Basic-A food working container that has not been identified by a common name taken out of the original container. The large white box where the white substance was observed in the dry storage area had no label. The manager said that the substance was sugar, and the label was affixed during the inspection. **On-site corrections** **Repeated violations**
331 NW 20th St Unit #2, Ocala
There were a total of seven violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. There is food residue at the inner bottom of the freezer compartment at the end of the cooking line. **Repeat violations**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. One is in the preparation area. The manager moved. **On-site corrections** **Repeated violations**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. The bag containing the employee's lunch is placed on the sour cream box in the cooler of the server station. Deprecated by the manager. In addition, store soda bags on the floor dry. picked up. **On-site corrections**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The shirt is placed in a boxed soda bag on a hanger. Coat it on the shelf and put it on the sugar packet for dry storage. The managers have all moved away. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The gasket in the refrigerator at the end of the cooking line. **Repeat violations**
- Basic-The wipes and triple sink quaternary ammonium compound disinfectant do not reach the appropriate minimum strength. 0 ppm in triple water tank and disinfectant bucket. The manager replaced the empty container of the triple water tank, and then flushed them all to 200 ppm. Also, use a damp cloth on the preparation table. The manager puts it in the bucket. **On-site corrections**
- Basic-worn, torn and/or soiled floors. Under the hand sink on the cooking line: the concave shape is broken. The table of the server station and the floor behind the equipment are dirty.
Dunnellon's blue crocodile
There were a total of five violations and no high-priority violations.
- Intermediate-Hand washing sink used for purposes other than hand washing. The sink at the entrance of the bar was refilled with water.
- Intermediate-Spray bottles containing unmarked toxic substances. In the dishwasher area, the spray bottle is not labeled and the manager is labeled with a bleach solution. **On-site corrections**
- Basic-Single-use items are not stored upside down or protected from contamination. The containers and dishes in the kitchen area were not poured, but the manager poured them. **On-site corrections**
- Basic-does not include stored food. In the walk-in freezer, the vegetable tray does not have a lid, and the manager closes the lid. **On-site corrections**
- Basic-Walk-in cooler/freezer shelf with rusty surface. The walk-in refrigerator is also dirty. **Repeat violations**
There were a total of five violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. There is a sticky substance around the tray inside the ice machine. **Repeat violations**
- Intermediate-Spray bottles containing unmarked toxic substances. Two chemical bottles. The manager added a label. **On-site corrections**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Personal food is stored on the top shelf of the cooler and all moved. **On-site corrections**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The wallet hangs on the shelf near the gloves. Moving. **On-site corrections**
- Basic-Non-time/temperature controlled in-use utensils used for safe food, without placing the handle on top of the food in the airtight container. In the sugar container, the sugar is processed. The manager was removed. **On-site corrections**
9360 S US Hwy 441 Unit 5-7, Ocala
There were a total of five violations and no high-priority violations.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Inside the microwave. In addition, the inside of the protein cooler.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Pork and beans cooked on Saturday have no date stamp.
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The glasses on the shelf are placed on a single service item. Moving. **On-site corrections**
- Basic-Store the silverware/ware upright with the food contact surface facing up. Red tableware on cooking line.
- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. In the preparation table: Lettuce heads are placed on the cheese. The three-door cooler is within reach: onions and tomatoes are stored on the cheese.
There were a total of four violations and no high-priority violations.
- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. The vent is dirty
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Extending cooler and exterior of dishwasher
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. The cooler rack within reach is dirty.
- Basic-Water standing at the bottom of the reachable cooler. Recessed cooler at the cooking line (left side). **Repeat violations**
There were a total of 3 violations and no high-priority violations.
- Basic-A bowl or other container without a handle for distributing food. The plate remains in the potatoes. Deleted in this inspection. **On-site corrections**
- Basic-The knives/knives in use are stored in the cracks between the equipment. Between the steam table and the preparation table. Has been removed. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Touch around the door in the cooler on the cooking line. The gasket in the three doors makes a table. During this inspection, everything was cleaned up. **On-site corrections**
3351 W Silver Springs Blvd, Ocala
There were a total of 3 violations and no high-priority violations.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink at the top of the lid sleeve in the dry storage area. Moving. **On-site corrections** **Repeated violations**
- Basic-The pliers in use stored on the device door handle between uses. On the handle of the appliance on the cooking line. Moving. **On-site corrections** **Repeated violations**
- Basic-Water standing at the bottom of the reachable cooler. Within reach of the cooler on the cooking line. **Repeat violations**
There were two violations in total, and there were no high-priority violations.
- Basic-Open the lid of the trash can. The lid of the trash can was observed to open outside the pickup area of the garage.
- Basic-does not include stored food. It was observed that two cases of frozen food were not properly covered. The staff corrected during the inspection. **On-site corrections**
There were two violations in total, and there were no high-priority violations.
- Basic-Black/green mold-like substance accumulates in the ice machine/box. Dirty
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the extension cooler in the sushi bar area is dirty, and the gasket is dirty
One violation, no high-priority violations.
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Philadelphia meat made yesterday.
Crazy Ks evil good ice cream and mini golf
One violation, no high-priority violations.
- Intermediate-Food manager certification has expired. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The two certificates will arrive on May 10, 21 Expect. Test scheduled
One violation, no high-priority violations.
- Intermediate-Food manager certification has expired. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The two certificates will arrive on May 10, 21 Expect. Test scheduled
One violation, no high-priority violations.
- Basic-Water leaks from pipes and/or faucets/handles. The wash basin is leaking at the tap.
3620 W Silver Springs Blvd, Ocala
Follow-up action required: Suggest an administrative complaint.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Managers or persons in charge who lack food manager certification. -Follow-up inspection from 2021-10-05: No certification is provided. **Administrator Complaints**
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
3351 W Silver Springs Blvd, Ocala
Meets the standard; the previous problem is corrected.