These are the most recent restaurant inspection reports in Marion County-from November 1 to 6-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.
King Jamaican Bastard and BBQ Center
1228 W Silver Spings Blvd, Ocala
Close immediately, it is recommended to order urgently. Inspectors said these conditions endanger public health and safety.
A total of 13 violations, 5 of which were high-priority violations:
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw shell eggs on a rack of pork and rice. Manager moving **Repeated violation** **Administrator complaint**
- High priority-ready to eat after opening/preparation, safe food time/temperature control over 7 days. The cheesecake that opens on Friday has no date stamp and should be discarded yesterday. Discontinued sales. In addition, the potato salad made yesterday does not have a date stamp.
- High priority-the discovery of rodent droppings proves the presence of rodent activity. There are more than 25 rodent droppings on the floor under the cooking equipment. There are more than 15 rodent droppings on the floor of the dishwashing area. Five rodent feces are on a dry storage rack next to the onion bucket. Four rodent feces were on the floor near the cooler. **warn**
- High priority-The time/temperature control of safe food that needs to be dated is not dated, and the opening/preparation time cannot be determined. See discontinued sales. The cheesecake opened last Friday was not discarded yesterday, it was the seventh day. **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. On the stove: Chicken 110-115°. The ribs are 130°. Goat 115°. Instruct the operator to reheat. **Corrective actions have been taken** **Repeated violations** **Administrator complaints**
- Intermediate-Employees cannot use the sink at any time. Due to the leak, the water in the hand tank was shut off. During this inspection, the manager turned on the water. **Corrective Actions Taken**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. Chlorine is used.
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. Two sinks. Refill it. **On-site corrections**
- Basic-The design or manufacturing method of the equipment or appliance is not durable. Two places in the refrigerator are icy within reach. The gaskets of the three door handles in the cooler were torn. The rice cooker has tape on its hands. **Repeat violations**
- Basic-The floor is dirty/debris accumulation. Several floor areas have been established.
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. Close to the stove at 76-82° in the water.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Around touchable doors in coolers and freezers. Shelves in the dishwashing area. Dirty fan
- Basic-Water leaks from pipes and/or faucets/handles. Under the hand sink near the cooking equipment.
Southern Pig and Niu Club
A total of 8 violations, 5 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 walk-in cooler, potato salad 11/02/21 58°.
- 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, potato salad 11/02/21 58°.
- 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. With chlorine 0 ppm, the manager set up a three-chamber sink.
- High priority-The raw animal food is not properly separated in the storage unit according to the minimum required cooking temperature. On the chef line, raw beef is higher than raw shrimp, and the manager moved. **On-site corrections**
- High priority-The salad bar/buffet lacks adequate sneeze protection or other appropriate pollution protection measures. At the buffet counter, soup containers and hinged bread containers, the manager could not put items under sneeze protection. **warn**
- 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-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. The female manager went to the bank and came back. **On-site corrections**
- Basic-equipment and utensils are not properly air-dried-wet nesting. Store in a container near the smoking area
4976 E Silver Sp Blvd, Ocala
A total of 13 violations, 4 of which were high priority violations:
- 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 female employee who drove through the window adjusted the mask, then touched the napkin and put it in the bag without washing her hands. The female employees put on gloves without washing their hands first.
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. A fly in the kitchen area
- High priority-raw animal food that is not properly separated according to the minimum cooking temperature required for storage in the refrigerator-not all commercially packaged products. In the refrigerator near the fryer, boxes of raw chicken are stored on the bag of the fish section. The manager moved. **On-site corrections**
- 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 is added to the mop sink, and there is no equipment on the hose connection side.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Sparkling water jets for direct trains and dining areas. In addition, the beverage cooler within reach was dirty. In addition, the hot box above the fry rack was dirty.
- Intermediate-Employees cannot use the sink at any time. The floor box in front of the sink near the cooking line. The red liquid in the sink at the front desk proved to be used as a trash can. The manager moved flour. **Corrective actions have been taken** **Repeated violations**
- Basic-The drain cover is missing. On several drain pipes in the kitchen area. **Repeat violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Gasket for protein cooler. Gasket for coffee cooler. The outside of the freezer close to the fryer. The appearance of the front-line hot box. The fountain counter in the dining area is full of overflows. Prepare the food scraps on the crescent box on the shelf under the table. **Repeat violations**
- Basic-the old label stuck on the food container after cleaning. On the lid and shelf on the clean plate shelf.
- Basic-External openings are not protected during operation and the presence of pests and/or environmental cross-contamination. The back door was open on arrival
- Basic-The single service item of customer self-service is not properly protected to prevent pollution. The frying cup in front of the counter is not included. Staff coverage. **On-site corrections** **Repeated violations**
- Basic-Dirty building components, accessories or fixtures. The walls were dusty and the outside of the hood system was dirty. The floor under the restaurant counter, in the dishwashing area, near the drive, in the back room. Several ceiling tiles and vents were soiled.
- Basic-Uncovered food stored near the sink is exposed to splashes. Remove the cover of the flour box in front of the hand sink. There are also cases where the plant burger is opened in the freezer. The manager moved flour and hamburgers. **On-site corrections**
316 E Silver Springs Blvd, Ocala
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 10 violations, 3 of which were high priority violations:
- High priority-employees switch from handling raw food to ready-to-eat food without washing their hands. The male staff smashed the raw eggs and continued to serve the plates without washing their hands. In addition, male employees touched their aprons and continued to work without 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. The butter bag of the server station is placed at 8 o'clock in the morning. Time to add. **Correct the scene** **Repeat violations** **Administrator complaints**
- High priority-Provide customers with time/temperature control of safe food. Several packets of butter are left on the table for different customers to continue to use.
- 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/, providing two expired cards. **Repeat violations** **Administrator complaints**
- 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 cabbage made yesterday. The gravy made yesterday. Chicken and dumplings made on Tuesday. The date is added to all. **On-site corrections** **Repeated violations**
- Basic-Tape used to repair non-food contact surfaces. Drawers within reach in the cooler of the server station.
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Jackets and wallets on the shelf on clean plates at the server station. Moving. **On-site corrections**
- Basic-The pliers in use stored on the device door handle between uses. On a shelf with a toaster. Has been removed. **On-site corrections**
- Basic-the old label stuck on the food container after cleaning. On a few clean plates. **Repeat violations**
- Basic-Open the employee beverage container in the cold storage unit, which contains the food to be served to the customer. Put two cups of propelling water into the cooler of the server station and store it with the portioned sour cream.
There were a total of six violations, of which there were two high-priority violations:
- High priority-improper storage of toxic substances/chemicals. The hand sanitizer was stored over the cleaned plates and cups, and the manager moved it away. **On-site corrections**
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. The backflow preventer is installed incorrectly (before the shunt), and the white hose is connected.
- 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. The cooler within reach of the server area, the milk has no date stamp. **Repeat violations**
- Intermediate-Spray bottles containing unmarked toxic substances. In the dishwasher area, the two spray bottles with detergent are not marked, and the manager is marked with peroxide. **On-site corrections**
- Basic-A bowl or other container without a handle for distributing food. On the cook line, the handle of the spoon touched the potato, and the manager moved. **On-site corrections**
- Basic-Cracked or damaged food storage container/container lid. Some green lids are cracked.
There were a total of six violations, of which there were two 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 pepper 48°, the food is cooked 11/02/21
- 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, the pepper is 48° and the items are cooked on 11/02/21.
- Intermediate-Spray bottles containing unmarked toxic substances. On the cooking line, spray the bottle with blue liquid. The manager is labeled Windex, and he is also on the preparation stage. The manager has moved. **On-site corrections**
- Basic-The carbon dioxide/helium tank is not sufficiently secured. The three tanks in the bar are fixed by employees. **On-site corrections**
- Basic-the old label stuck on the food container after cleaning. Multiple containers with residues of old stickers, and some containers and plates with residues of old food.
- Basic-A food working container that has not been identified by a common name taken out of the original container. At the server station, the bucket is unmarked, and the manager marks the sugar. **On-site corrections**
Need to follow up: detect high-priority violations and recommend administrative action.
There are a total of five violations, of which there are two high-priority violations:
- High priority-improper storage of toxic substances/chemicals. On the cooking line, the hand sanitizer spray bottle on the table was prepared on the top of the single service, and the manager moved. **On-site corrections**
- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. Four connection shunts were added, the two in the middle did not have a backflow preventer, and the manager disconnected all connections. **Correct the scene** **Repeat violations** **Administrator complaints**
- Basic-Current hotel and restaurant licenses are not displayed. June 1, 2021
- Basic-The floor area is covered by stagnant water. On a missing tile in front of the entrance of the walk-in freezer.
- Basic-Use the ice bucket/shovel stored on the floor between use. In the driving area, the ice bucket on the floor under the registration counter, the manager left the floor. **On-site corrections** **Repeated violations**
5400 SW College Road Unit 104, Ocala
A total of 9 violations, one of which was a high priority violation:
- High priority-improper storage of toxic substances/chemicals. A bottle of quaternary ammonium tablets was observed on a shelf in the server area, next to a single serving cup/tableware manager removed during the inspection. **On-site corrections**
- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. No paper towels were found in the water dispenser next to the kitchen sink, and the cooler was available. The manager added paper towels during the inspection. **On-site corrections**
- Intermediate-Spray bottles containing unmarked toxic substances. A spray bottle with blue liquid was observed in the bar area next to the sink. The manager said that the liquid was a degreaser, and a label was added during the inspection. **On-site corrections** **Repeated violations**
- Basic-A bowl or other container without a handle for distributing food. Observe from the server plate in the kitchen area inside the plastic bucket of flour. The manager was dismissed during the inspection. **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. Observe employee mobile phones on the preparation counter near the server station. The employee was removed during the inspection. **On-site corrections** **Repeated violations**
- Basic-Cracked or damaged food storage container/container lid. Observe the plastic trash can in the kitchen area, which contains salt and flour, and the lid is cracked. The manager stated that a cover replacement has been ordered. **Corrective actions have been taken** **Repeated violations**
- Basic-torn/worn tin foil is used as a shelf cover. Observe in the dishwasher area, there is a torn aluminum foil shelf covering on the bottom shelf of the preparation table.
- Basic-Water standing at the bottom of the reachable cooler. In the pizza making area where the dough was kept, water was observed on the bottom shelf of the cooler. **Repeat violations**
- Basic-Used for damp cloths that are occasionally spilled on the equipment's food and non-food contact surfaces. Observe the dirty rags on the preparation counter throughout the kitchen. The employee was fired during the inspection. **On-site corrections**
A total of 8 violations, one of which was a high priority violation:
- 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 female employee of the chef line puts parsley on the spinach pie.
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The cooler shelf within reach is heavily soiled.
- Intermediate-Employees cannot use the sink at any time. In the cooking line, the trash can in front of the sink, the employees moved. **On-site corrections** **Repeated violations**
- Intermediate-soap is not provided in the sink. The sink near the entrance of the walk-in cooler, provided by the manager. **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. At the end of the chef row, multiple items are not dated, and the manager date is all. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. In the three-compartment sink area, drinking water above the soda box, the manager was dismissed. **On-site corrections** **Repeated violations**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. At the end of the cook line and the cooler in the preparation area, the employee's personal foo is above the customer's food, and the manager moves. **On-site corrections**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. Hand washing sink at the three-compartment sink
A total of 6 violations, one of which was a high priority violation:
- 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. It was observed that the opened liquid egg carton had no date. The manager said that the carton was opened on 11.2 yesterday and added the date.
- Basic-equipment and utensils are not properly air-dried-wet nesting. The moisture between the clean stacked cups was observed in the registration area of ​​the counter next to the beverage machine. **Repeat violations**
- Basic-Entering into the walk-in freezer to accumulate ice. Ice was observed to accumulate along the inside of the door, the bottom shelf of the freezer compartment, and the floor area. **Repeat violations**
- Basic-improper storage of items for a single service. The straws and the 12-ounce children's cup lid were observed on the floor behind the cash register in the front area. The manager was dismissed during the inspection. **On-site corrections**
- Basic-The drainage of water in the floor drain/floor drain is very slow. Observe in the dishwashing area, the drain pipe under the dishwasher and the dirty dish collection area drain slowly, and the dirty water covers the floor.
Follow-up action required: Suggest an administrative complaint.
A total of 5 violations, one of which was a high priority violation:
- High priority--From the initial inspection: High priority-Operating with expired hotel and restaurant department licenses. June 1, 2021 **Administrative Complaint**-From the follow-up inspection on September 7, 2021: no change. **Administrator Complaint**-From the follow-up inspection on November 1, 2021: no change. **Administrator Complaints**
- Intermediate--From the initial inspection: Intermediate-Managers or persons in charge who lack the certification of food managers, and no other certified food service managers are employed in the location. Male manager without manager certification **Warning**-Follow-up inspection from September 7, 2021: no change. **Time extension**-Starting from the follow-up inspection on November 1, 2021: no manager was present at the time of the inspection. **Administrator Complaints**
- Intermediate--From the initial inspection: Intermediate-There is no certified corporate food manager. The list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/, no documents are available at the time of inspection. **Warning**-From the follow-up inspection on September 7, 2021: no changes. **Time extension**-From the follow-up inspection on November 1, 2021: There is no manager certification at the time of the inspection. **Administrator Complaints**
- Intermediate--From the initial inspection: 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. There are no files available at the time of the check. **Warning**-From the follow-up inspection on September 7, 2021: no changes. **Time extension**-Starting from the follow-up inspection on November 1, 2021: No employees were certified at the time of the inspection. **Administrator Complaints**
- Basic--From the initial inspection: Basic-The current hotel and restaurant license is not displayed. **Warning**-From the follow-up inspection on September 7, 2021: no changes. **Time extension**-From the follow-up inspection on November 1, 2021: no change. **Administrator Complaints**
There are a total of 3 violations, of which 1 is 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. In the front cooler, the slaw date was incorrectly marked and the manager repaired it. **On-site corrections**
- 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. Three cards expire in June 2021
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Prepare a drink on the table and a drink near the entrance of the walk-in cooler, which the manager discarded. **On-site corrections** **Repeated violations**
4901 E Silver Springs Blvd, Suite 101, Ocala
One violation, one high priority violation:
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. On the side of the building, there is no equipment on the hose bib. In addition, rinse Bibb with a hose under the table in the dishwashing area.
5545 E Silver Springs Blvd, Silver Spring
There were a total of 9 violations and no high-priority violations.
- Intermediate-Hand washing sink used for purposes other than hand washing. Ice the sink in front of the counter.
- 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. Lasagna on Sunday. Yesterday's sauce and soup. **Repeat violations**
- Basic-A bowl or other container without a handle for distributing food. Bowl of Parmesan cheese on the cooking line. Has been removed. **On-site corrections** **Repeated violations**
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Two tanks in front of the counter
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink on the shelf on the preparation table. Moving. **On-site corrections** **Repeated violations**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The jackets on the shelf are within reach of the cooler. The umbrella and dustpan are placed on top of the bag on the boxed soda rack. During this inspection, all of these were moved. **On-site corrections**
- Basic-The pliers in use stored on the device door handle between uses. On the oven door. Has been removed. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The gasket of the cooler on the cooking line. **Repeat violations**
- Basic-The disinfectant solution used for rags does not remove food residues and visible dirt. On the cook line. The manager is refreshed. **On-site corrections** **Repeated violations**
5240 E Silver Spgs Blvd, Silver Spgs
There were a total of eight violations and no high-priority violations.
- Basic-Cardboard for arranging non-food contact shelves. The cardboard-lined rack under the clean dishes in the dishwashing area.
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employee food containers on the shelves, walking in the cooler. In addition, after a bite of the cheesecake while walking in the uncovered refrigerator, a bag of pretzels opened. The manager corrected everything. **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. Jackets on the shelf with pan lining. Put the wallet on the ketchup bag. The jacket is hung on a roll cart with ice cream toppings. All moved during this inspection. **On-site corrections** **Repeated violations**
- Basic-no copy of the latest inspection report is available. **Repeat violations**
- Basic-There is no hot water in the mop sink. There is cold water in the sink. The hot water won't turn on. **Repeat violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The top cooler's reach gasket is dirty.
- Basic-the old label stuck on the food container after cleaning. On a clean pan on a clean plate rack. The manager took out the dishes. **Corrective Actions Taken**
- Basic-The damp cloth is not stored in the disinfectant between uses. A towel on the cooking line. Put it in a bucket during this inspection. **On-site corrections**
There were a total of seven violations and no high-priority violations.
- Intermediate-soap is not provided in the sink. The sink at the end of the chef's line, provided by the manager. **On-site corrections** **Repeated violations**
- 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. Four cards expire in August 2021
- Basic-The knives/knives in use are stored in the cracks between the equipment. On the cooking line with four knives stored between the hand-held cooler and the preparation table, employees moved everything to the dishwasher. **On-site corrections** **Repeated violations**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The shelves in the walk-in cooler are also covered by fans.
- Basic-Single-use items are not stored upside down or protected from contamination. In the sushi bar area, go to the container and not pour, but the manager pours. **On-site corrections**
- Basic-The damp cloth is not stored in the disinfectant between uses. At the cooking line, prepare the yellow cloth on the table, and the manager moves to the sterilization bucket. **On-site corrections**
- Basic-A food working container that has not been identified by a common name taken out of the original container. At the server station, the container is distributed above the tea machine, and the manager marks it as sugar. **On-site corrections**
There were a total of seven violations and no high-priority violations.
- 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. It was observed that a gallon of milk and a box of cream were placed in the cooler next to the salad station, without a date stamp. The manager declares that the project has been opened 11.1, the date added during the inspection. In addition, dessert trays observed: chocolate cake, yellow cake, pumpkin cake, and cheesecake slices with no thawing date. The manager said that he had a dessert in the last two days. The date added during the inspection. **On-site corrections**
- Basic-A bowl or other container without a handle for distributing food. A single serving cup was observed inside the Parmesan cheese container on the salad bar making table. The manager was dismissed during the inspection.
- Basic-equipment and utensils are not properly air-dried-wet nesting. Observe the moisture between the clean stacked glasses in the bar area.
- Basic-The equipment is poorly maintained. It was observed that the microwave oven located opposite the salad counter in the kitchen lacked a handle. It was also observed that the bottom shelf and vent cover were detached from the bottom of the cooler located at the end of the cooking line opposite the frypot.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Old food and debris were observed on the trays and shelves in the cooler located opposite the cooking line and the cooler in which the dessert tray was stored.
- Basic-Water standing at the bottom of the reachable cooler. Water accumulation was observed at the bottom of the kitchen cooler stored in the milk and cream area. **Repeat violations**
- Basic-Frayed, torn and/or soiled floor/carpet. Old food scraps and discarded gloves were observed on the floor behind the kitchen storage area on the left side of the ice machine.
5400 SW College Road, Suite 101, Ocala
There were a total of six 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. Observe in a walk-in cooler container of broccoli and cheese soup without a date stamp. The manager said that the soup was prepared on 10.31 and the date was added during the inspection. Observed in ribs wrapped in walk-in coolers and undated Au jus containers. The manager said that the project is ready for 10.31, adding a date. In addition, a container of crab cakes without a defrosting date was observed in the cooler next to the preparation table in the kitchen area. The manager said that the items had been thawed and placed in the cooler at 10.30, adding the date. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. A green-covered employee beverage container was observed next to the microwave oven above the preparation table in the drying storage area at the back of the kitchen. In addition, a pack of cigarettes was observed on the preparation table near the dry storage room behind the kitchen. The manager was removed. **On-site corrections** **Repeated violations**
- Basic-equipment and utensils are not properly air-dried-wet nesting. It was observed that moisture was collected between the clean stacked metal trays and the clean stacked trays on the shelves in the dishwashing area.
- Basic-Ice accumulates in the refrigerator within reach. Ice accumulation along the walls and gaskets was observed in the cooler of the kitchen close to the cooking line.
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Dirty gaskets and shelves were observed in the cooler near the cooking line.
- Basic-does not include stored food. It can be seen in the freezer compartment near the cooking line that several containers with frozen food are not covered or contaminated. The manager added a cover to the project during the inspection. **On-site corrections**
There were two violations in total, and there were no high-priority violations.
- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. Some residue was observed on the door handle of the walk-in cooler.
- Basic-Wipes used for food spills are also used for other purposes. Observe whether the rag used under the ice cream blizzard equipment overflows and drips ice cream. The employee was removed during the inspection.
One violation, no high-priority violations.
- Intermediate-Unsubmitted and approved plan review-Added ice maker. 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 30 days. An ice maker is added to the unit. **warn**
One violation, no high-priority violations.
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 the certification of food managers, and no other certified food service managers are employed in the location. The certification of M. Solis expired on August 2, 21. The manager has taken the exam and cannot provide a new certificate. **Warning**-From the follow-up inspection on September 1, 2021: no changes. Six more people work without CFM. **Time extension**-From the follow-up inspection on November 5, 2021: There are 7 employees on site and there is no certified food manager on site. Provide the manager's expired certificate, no other CFM is used for establishment. **Administrator Complaints**
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
5545 E Silver Springs Blvd, Silver Spring
Meets the standard; the previous problem is corrected.
All in our feelings, comfort food, catering