Bbee's Home Cooking INC

The inspector came back and found the problems fixed.

• Dishwashing facilities and test kits
  • Basic: Dishmachine not washing/rinsing properly.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling shows damage or is in disrepair.
  • Basic: Floor soiled/has accumulation of debris.
• Lighting
  • Basic: Light shield damaged/in disrepair.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves.
• Dishwashing facilities and test kits
  • Basic: Dishmachine not washing/rinsing properly.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Single-service items
  • Basic: Reuse of single-service or single-use articles.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected with self-closing doors.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in ceiling above reach in cooler at cookline
  • Basic: Ceiling shows damage or is in disrepair.
  • Basic: Floor soiled/has accumulation of debris.
• Lighting
  • Basic: Light shield damaged/in disrepair.

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 due to food not being in a wholesome, sound condition. - bag of rice with chew marks
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - gravy at walk in cooler. Operator states prepared two days prior. - cooked potato at walk in cooler. Operator states prepared two days prior.
• Food protection and cross-contamination
  • Basic: Food not stored at least 6 inches off of the floor. - jugs of cooking oil stored on cardboard on floor
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook employee prepared toast with bare hand. Employee washed hands and started again using tongs.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. -
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. - soiled cardboard used to line shelves at walk in cooler
• Dishwashing facilities and test kits
  • Basic: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - Dishwasher is turned off and not in use. Operator states is only using three compartment sink.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cookline cooler - exterior of microwave - walk in cooler shelves - walk in fan coover
• Single-service items
  • Basic: Single-service articles improperly stored. - togo boxes on floor at near ice machine
  • Basic: Reuse of single-service or single-use articles. - soiled cardboard box reused to store bread at walk in cooler.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. - cookline cooler - floor mounted deep fryer - counter top fryer - old coffee equipment - 2 buckets of paint in food storage room - toast machine
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. - 3 below hand wash sink at cookline - 12 on floor below prep table at cookline - 3 inside storage container below bag of rice - 2 on floor next to reach in freezer - 1 on glass microwave tray at storage rack
  • High priority: Roach excrement and/or droppings present. - on spice rack at cookline
  • Basic: Outer openings not protected with self-closing doors. - back door
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. - throughout establishment
  • Basic: Hole in ceiling above reach in cooler at cookline
  • Basic: Ceiling shows damage or is in disrepair. - over dish station - over cookline
  • Basic: Floor soiled/has accumulation of debris. - below cooking equipment
• Lighting
  • Basic: Light shield damaged/in disrepair. - fluorescent bulb over prep table
• Manager certification and employee training
  • Intermediate: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - establishment has one CFM certificate and is expired.