Bono’s Pit Bar B Q

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Acoustic style tiles in kitchen are not sealed/painted.

Basic – Dead roaches on premises

One dead roach by hot water heater in storage area. Dead roach discarded. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Multiple employees working today.

Basic – Equipment in poor repair

Walk in cooler is in disrepair – cracked and does not fully close. Ambient air temperature in walk in cooler 42F.

Basic – Floors not constructed to be easily cleanable

Floor throughout kitchen and back prep area. nFloor in walk in cooler – unsealed concrete. nFloor in dry storage area – carpet is worn. Repeat Violation

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under cooking equipment in kitchen. nFloor in side prep area. nFloor under bag in box soda rack. nFloor in unused walk in freezer. nFloor around ice machine in back kitchen. nFloor in small storage room by back pit. nWall behind cooking equipment. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink by pit in front area – sign not visible. Repeat Violation

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

Cabinets in to go area are cracked. nShelf below prep table by pit in back is rusted. Repeat Violation

Basic – Single-service articles improperly stored

To go plastic ware on floor near to go area. Items moved and stored correctly. Corrected On-Site Repeat Violation

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

Dish machine sanitizer 0ppm. Repeat Violation Admin Complaint

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Two live flies observed in kitchen.

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

No written plan could be provided.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nFive employees present during inspection – none are certified food manager.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

Large tank by front pit. Repeat Violation