Tree's Wing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler near cookline- Cooked ribs 45F- cold holding, sliced cheese 45F- cold holding, cut chicken 44F- cold holding, ground beef 45F- cold holding- food not prepared or portioned today- as per operator cooler door left open- food out of temperature for 2.5 hours- operator moved to second walk in cooler to quick chill. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. At dry storage rack - container of mouth wash stored over spices- operator removed and stored properly. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler near prep area - Cooke ribs prepared 2 days ago - with no date mark- operator date marked. **Corrected On-Site** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off floor. **Warning**

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Wiping Cloths Properly Used and Stored

Basic - - From initial inspection : Basic - Ceiling vent near dishmachine area- soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-05-09: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-05-09: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment. **Repeat Violation** - From follow-up inspection 2024-05-09: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler near second cookline area- raw beef burgers stored over cooked chicken- operator stored raw burgers properly. **Corrected On-Site** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At small reach in cooler by server station- coleslaw 46-48F at 12:15 ( cooling overnight)- at current rate of cooling food did not reach 41F within remaining time- see stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At small reach in cooler by server station- coleslaw 46-48F at 12:15 ( cooling overnight)- at current rate of cooling food did not reach 41F within remaining time- see stop sale.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - Alfredo sauce date marked 04/26 chili 04/27 and cooked beans 04/29- food not sold within 7 days of preparation - see stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At cookline area underneath steamtable prep counter- approximately 4 small flying insects landing on containers of oil. At server station area- approximately 15 small flying- landing on prep counter, on shelf with napkins, single service containers and plates. At bar area / tea dispensing shelf- approximately 15 small flying insects landing on bar counter, single service cups and lids and In use container with tea inside. **Repeat Violation** **Admin Complaint**

Basic - Ceiling vent near dishmachine area- soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Dead roaches on premises. At bar on sour side of restaurant-approximately 1 dead roach on floor behind bar- operator removed and sanitized area. At storage shelf across at the cookline area- approximately- 1 dead roach on floor- operator removed and sanitized area. At in use soda box shelf at cookline- approximately 1 dead roach on floor- operator sanitized and removed. **Corrected On-Site** **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Intermediate - - From initial inspection : 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. Some employee training expired from 2022 and 2023. **Warning** - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-14: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-14: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment. **Warning** - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-14: **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dishmachine area - approximately 5 small flying insects - landing on triple sink and dish machine area. At server station- approximately 5 small flying insects - landing on **Admin Complaint** - From follow-up inspection 2024-03-12: At dishmachine area - approximately 5 small flying insects - landing on triple sink and shelf with boxes of soda and chemicals. **Admin Complaint** - From follow-up inspection 2024-03-13: At dishmachine area - approximately 5 small flying insects - landing on triple sink and dish machine area. At left side of bar area- Approximately 5 small flying insects landing on bar counter above liquor bottles and cups. **Admin Complaint**

Intermediate - - From initial inspection : 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. Some employee training expired from 2022 and 2023. **Warning** - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-03-13: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. At right side of restaurant at bar area- approximately 7 dead roaches on the floor- operator removed and sanitized area. At left side of restaurant at bar are- approximately 1 dead roach on floor by trash can- operator removed and sanitized area. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2024-03-12: At kitchen area- observed approximately 16 dead roaches on floor throughout prep area, dishmachine area and cookline - operator removed and sanitized area.**Admin Complaint** **Admin Complaint** - From follow-up inspection 2024-03-13: At right side of restaurant at bar area- approximately 5 dead roaches on the floor- operator removed and sanitized area. At kitchen area by water heater closet - approximately 2 dead roaches on the floor - operator removed and sanitized area. At kitchen area- approximately 4 dead roaches underneath reach in coolers on floor. At mens bathroom on right side of restaurant approximately 2 dead roaches on floor- operator removed and sanitized area. **Admin Complaint** **Corrected On-Site**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-03-13: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment. **Warning** - From follow-up inspection 2024-03-12: **Time Extended** - From follow-up inspection 2024-03-13: **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dishmachine area - approximately 5 small flying insects - landing on triple sink and dish machine area. At server station- approximately 5 small flying insects - landing on **Admin Complaint** - From follow-up inspection 2024-03-12: At dishmachine area - approximately 5 small flying insects - landing on triple sink and shelf with boxes of soda and chemicals. **Admin Complaint**

Intermediate - - From initial inspection : 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. Some employee training expired from 2022 and 2023. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- by cookline area- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-12: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. At right side of restaurant at bar area- approximately 7 dead roaches on the floor- operator removed and sanitized area. At left side of restaurant at bar are- approximately 1 dead roach on floor by trash can- operator removed and sanitized area. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2024-03-12: At kitchen area- observed approximately 16 dead roaches on floor throughout prep area, dishmachine area and cookline - operator removed and sanitized area.**Admin Complaint** **Admin Complaint**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dishmachine area - approximately 5 small flying insects - landing on triple sink and dish machine area. At server station- approximately 5 small flying insects - landing on **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer- raw ground beef not commercially packaged stored over cooked ribs. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable -Macaroni and cheese 115-120F- hot holding, baked beans 115F- hot holding, chili 115-124F- hot holding- food out of temperature for 1 hour- operator placed on stove to reheat. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tall reach in cooler by server station- Coleslaw 50F at 2:50 to 50F at 3:40( cooling since 11:45) potato salad 50F at 2:50 at 3:40 ( cooling since 11:45, sour cream 50F at 2:50 to 50F at 3:40( cooling since 11:45) - at current rate of cooling food will not reach to 41F within remaining time- operator over to reach in freezer to quick chill. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by dishmachine area- operator provided. **Corrected On-Site** **Warning**

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. Some employee training expired from 2022 and 2023. **Warning**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- by cookline area- operator removed. **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. At right side of restaurant at bar area- approximately 7 dead roaches on the floor- operator removed and sanitized area. At left side of restaurant at bar are- approximately 1 dead roach on floor by trash can- operator removed and sanitized area. **Corrected On-Site** **Admin Complaint**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment. **Warning**

Intermediate - - From initial inspection : 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. Some employee training expired 10/2023. - From follow-up inspection 2024-01-11: **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter-Bbq sauce with cooked onions 54-58F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 5 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter-Bbq sauce with cooked onions 54-58F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 5 hours- see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for chicken wings- operator provided for remaining time. **Corrected On-Site**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler near server/ hostess station- coleslaw 50-53F at 3:15 to59-53F at 3:30 ( cooling since 11:30) , sour cream 50-53F at 3:15 to 50-53F at 3:30( cooling since 11:30)- at current rate of cooler food did not reach 41F within 4 hours - see stop sale.

High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms at dry storage- see stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dishmachine area- approximately 15 small flying insects landing on cleaning supplies and dish machine supplies. At kitchen prep area - approximately 5 small flying insects landing on reach in coolers and prep counters. At back bar area approximately 10 small flying insects landing on bar counter, unopened liquor bottles and beer dispenser. **Repeat Violation** **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired December 1st 2023

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk In cooler raw shell eggs stored over limes/ lemons.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler- cooked ribs made Monday 01/08/23 not date marked- operator date marked. **Corrected On-Site**

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. Some employee training expired 10/2023.

Basic - Accumulation of dead or trapped insects in control devices. At right side of restaurant by bar area approximately 2 dead roaches inside trap behind reach in freezer. At right side of restaurant approximately 15 dead small flying insects inside handwash sink.

Basic - Dead roaches on premises. At dish machine area near chemical storage shelf approximately 1 dead roach. At bar area approximately 2 dead roaches on floor. At dining room area on right side of restaurant approximately 3 dead roaches on floor. At dining room are on left side of restaurant approximately 2 dead roaches on floor near bathroom and stacked kids high chairs. **Corrected On-Site**

Basic - Floor area(s) covered with standing water- at bar area by back side of restaurant.

Non-Food Contact Surfaces Clean

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 2 flying insects about dump container for drinks next to bar in dinning room. **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw ground beef above cooked chicken. Operator placed raw beef on lower shelf. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observe at on prep table butter milk (74F - Cold Holding). Operator stated less then hour and returned to refrigerator. 2) Observe at front counter sour cream ,potatoes salad, coleslaw (44-45F - Cold Holding) due to having cardboard covering shelf in refrigerator. Operator removed cardboard **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe with chicken no time marked. Operator labled 10:30-2:30 **Corrected On-Site** **Warning**

Basic - Garbage on the ground and/or pad around dumpster. Operator had employee clean around dumpster. **Corrected On-Site** **Warning**

Basic - Light shield damaged/in disrepair. Observe near cook line. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walls and ceiling in kitchen soiled with dust. **Warning**

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

Insects, Rodents, and Animals Not Present

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk in cooler - cooked pulled pork held overnight (46f-50F - Cold Holding) see stop sale - upright Economy Refrigerator -marinated chicken dated 6/13 (47f-48F - Cold Holding) **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - pulled pork in walk-in cooler. Operator unable to say when it was made **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - three door true **Warning**

Basic - Standing water in bottom of walk-in-cooler. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. - three door freezer **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. - next to six burner stove **Warning**

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on prep table **Corrected On-Site** **Warning**

Basic - Floor soiled/has accumulation of debris. - under kitchen equipment **Warning**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. - kitchen area **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - fluorescent light above triple sink in bar **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under shelf of all prep tables in kitchen rusted - hood vents **Warning**

Basic - Plumbing system in disrepair. - drain line coming from bar found in walk-in cooler disconnected from waste line **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked ribs in walk in cooler. Operator reorganized **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled at cook line. Soda gun soiled at bar. Discussed with operator. Operator cleaned and sanitized **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris. Observed on side of fryers

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezers and bar slide top