Bobby's

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in-Rice 48f. Shrimp salad 48f. Cut tomatoes 49f. Hot dogs 48f all cold holding for 3 hours. Manager moved to rapid chill. Tall single door cooler- Tall stainless cooler- Cheese 47f cold holding. . ; shaved beef (51F - Cold Holding); salmon (44F - Cold Holding); burgers (44F - Cold Holding) Manager states they just had busy lunch. All items have been in coolers for 3 hours. Advised to rapid chill all items. Advised to have coolers checked for issues and temperature turned down on units Salad cooler- cut lettuce 51f. Ranch 48f. Blue cheese dressing 47f. Cold holding. Walk in cooler - coleslaw 46f. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushrooms (122F - Hot Holding); onions (122F - Hot Holding) in steam table for 1 hour-advised to reheat **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Bleach spray stored on rack with bread.Employee removed **Corrected On-Site**

Basic - Ceiling tile missing. Above women's restroom

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles and vents are soiled in mold like substance at bar. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Wall behind grill has grease Fans in walk in have dust build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall stainless cooler on cooks line has old food debris and grease buildup up on wire racks

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at severs station - From follow-up inspection 2025-02-12: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom used by employees - From follow-up inspection 2025-02-12: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler at front counter has build up around door frame/ gaskets Front counter shelves are soiled old food debris. Hood filters heavily soiled in grease and dust - From follow-up inspection 2025-02-12: **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Build up of grease behind wall - From follow-up inspection 2025-02-12: **Time Extended**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dented can and ROP tuna

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in cooler: chicken salad (48F - Cold Holding); turkey (48F - Cold Holding); spinach dip (51F - Cold Holding) In cooler for 1 hour. Advised to empty cooler and rapid chill items. **Corrective Action Taken** **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small cooler 55f Tall stainless 46f. Visible ice on tall cooler

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in ROP

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at severs station

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in cooler 55f. Tall stainless and small stainless reach in

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom used by employees

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler at front counter has build up around door frame/ gaskets Front counter shelves are soiled old food debris. Hood filters heavily soiled in grease and dust

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Build up of grease behind wall

High Priority - Toxic substance/chemical improperly stored. Bleach spray on cooks line being stored next to fries **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Knives sitting in hand wash sink **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach dip made Saturday **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler, under shelves

Basic - Food stored on floor. Box of chicken in walk in cooler and plastic container of raw chicken in walk in freezer **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Small stainless cooler on cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door on rt side

Basic - Food stored on floor. Walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets small table top reach in cooler Hood filters Gaskets salad make table

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils. Dishwasher handled clean dishes with dirty hands.dishes rewashed **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over muscle intact beef **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid near slicer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine by bar

Basic - Bowl or other container with no handle used to dispense food. Scoop being used in storage bins **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use wet wiping cloth/towel used under cutting board. 2. Wet wiping cloth snot stored in bucket between uses. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 2. Floor soiled/has accumulation of debris. Behind cooks line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over prime"muscle intact" beef. Moved to properly store. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter at 112/116f and mushrooms 121/122 in top of steam table in dry water bath. Heated to above 165f and will hot hold at +135f. **Corrected On-Site**

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. No proof for dishwashers, host/hostess or new employees under 60 days. Blank form on site. **Repeat Violation**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees with expired certificates.

Basic - Bathroom door to restroom for public is damaged at bottom with hole.

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At ice machine/beverage storage room.

Basic - Cove molding at floor/wall juncture broken/missing. Under 3 compartment sink and along cook line walls.

Basic - Dead roaches on premises. 3 dead roaches at damaged wall behind water heaters in side room. No food storage at this area. Dead roaches disposed of. Area cleaned and sanitized.

Basic - Floor soiled/has accumulation of debris. Soiled under bar equipment. Soiled under cook line equipment. Soiled under 3 compartment sink. Soiled under dish machine. Soiled along walls and walk in cooler under shelves.

Basic - Hole in or other damage to wall. Wall under 3 compartment sink, cook line area, behind water heater and at AC air handler with hole or damaged.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dry storage shelves. Soiled at prep shelf area. Soiled at mixer area. All cleaned. **Corrected On-Site** **Repeat Violation**

Basic - Water leaking from ice bin in bar and creating standing water underneath at bar area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Employee primed machine. Retest at 50 ppm. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. **Corrected On-Site**

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. Provided form to manager for dishwashers, employees with missing training and front of house staff.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, potatoes, shredded beef in walk in cooler. All dated. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Soiled knife rack with knives. Cleaned and sanitized. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Throughout kitchen along walls and under equipment.

Basic - Food stored on floor. Cambro containers on walk in freezer floor. Moved to shelf. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor mixer. Dry storage shelves. Walk-in cooler shelves. Shelf over reach in cooler. Walk in cooler fan covers. **Repeat Violation**

Certified Food Manager Identification

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained