Arte Pizza & Captain Jack's BBQ & Smokehouse

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment used plans on file for previous establishment. Plans do not reflect current layout of establishment including a buffet in front area, a new bar area, and a dish machine no longer present in kitchen. **Warning** - From follow-up inspection 2025-04-09: Plans were physically mailed by operator but no reference to license or file number was indicated on plans. **Time Extended** - From follow-up inspection 2025-05-12: Plans still not submitted and approved. **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the both sides of splitter for mop sink faucet where black and red hoses are attached. Maintenance began removing splitter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Soap container stored with cans of tomatoes and beans. Soap moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork. In reach in cooler on cook line, raw ground beef stored over raw whole in tact beef. Items moved and stored correctly. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, pan of corned beef hash 72F. Hash began cooling more than four (4) hours prior. Hash discarded. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked fish 119F. Fish cooked approximately 15 minutes prior. Fish voluntarily discarded. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, packets of butter and sour cream 69F. Items removed from temperature control approximately 15 minutes prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar reach in cooler, container of milk not dated - date of opening is unclear. Milk discarded. See stop sale. In reach in cooler on cook line, container of milk opened yesterday not dated. Milk dated. **Corrective Action Taken** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer stored in prep area of kitchen.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees working today. Manager reviewed information and employees signed employee health reporting agreement. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored by dish area. **Repeat Violation**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand washing sink in dish area. Water turned on. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep shelf over single use cups. Bottle discarded. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in cooler/ice machine in front area. Floor under racks in kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on dirt/grass.

Basic - No copy of latest inspection report available. Last inspection report could not be provided.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar. Inspector emailed Form 5030-111 (Hand Washing Sign). **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Areas around soda nozzles for drink dispenser in dining area.

Basic - Silverware/utensils dried with a towel/cloth. Bartender drying glassware with towel.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.

Proper Eating, Tasting, Drinking, or Tobacco Use

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Wiping Cloths Properly Used and Stored

Equipment Adequate to Maintain Product Temperature

Food Received at Proper Temperature

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Lighting Adequate; Required Shields in Place

Equipment Adequate to Maintain Product Temperature

Non-Food Contact Surfaces Clean

Required Records Available; Shellstock Tags/Labels

Toilet Rooms Maintained

Wiping Cloths Properly Used and Stored