Outside BBQ LLC

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in outdoor bar soiled with debris.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 3 small flies in bar 3 flies in kitchen

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in outdoor bar soiled with debris.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 3 small flies in bar
  • High priority: Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings in dry storage closet near cook line. Operator cleaned droppings and sanitized area 3 rodent droppings on floor of warehouse washing area. Operator cleaned droppings and sanitized area.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. Operator states all employees without training were hired under 60 days

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. portioned coleslaw (55°F - Cold Holding); portioned sour cream (56°F - Cold Holding)
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. portioned coleslaw (55°F - Cold Holding); portioned sour cream (56°F - Cold Holding) made yesterday, in reach in cooler overnight, temperatures not taken in reach in cooler today. See stop sale
• Food protection and cross-contamination
  • Basic: Food stored on floor. Fry oil on floor in hallway by walk in freezer, moved to shelf
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen, discarded
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelets
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen, small white board board at lift top server salad prep Soda nozzles at wait station, operator cleaned
• Plumbing and backflow prevention
  • Basic: Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. In walk in cooler - water dripping from condenser unit onto factory sealed bags of cheese. Operator wiped bags and moved them to other shelf.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. In ladies bathroom , operator provided paper towels
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 small flies by soda nozzles at wait station
  • Basic: Dead roaches on premises. 2 dead roaches in trap by stove, operator discarded
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 63 rodent droppings under dish rack In dish room
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. By server soda station
  • Basic: Hole in or other damage to wall. In dry storage room, holes in wall, by flooring 2 corners
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line - chlorine sanitizer greater than 200 ppm, corrected to 100ppm
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.