Bono’s Pit Bbq

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food

In chicken rub, employee moved it, back prep area Corrected On-Site Repeat Violation

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

Ice build up in cooler by cash register, food at 50f Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep area, server area, employee moved them Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area

Eating fries while preparing foods, explained up to him and he stopped Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic – Employee with no beard guard/restraint while engaging in food preparation

Employee handling open foods

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

Handling open foods

Basic – Food stored on floor

Bottle sauces in box, cash register area, employee placed them on shelf Corrected On-Site Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Server/drink area and cook line, also in microwave room Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

One door cooler by cash register Repeat Violation

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

Hand sink in microwave/ prep room and hand sink in back prep area Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan, drink area Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Raw chicken in standing water, 43f, employee placed them in cooler Corrective Action Taken

Basic – Wet wiping cloth not stored in sanitizing solution between uses

By heating lamp, prep area, employee moved it Corrected On-Site

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee took cardboard trash out and came to put date dots on prepared salads, explained to her and she washed hands Corrected On-Site Warning

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee ate fries then changed gloves to make a place for customer, explained to him and he washed hands Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw hamburger-open on shelf above corn nuggets box, upright freezer, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

50f cheeses and boiled eggs in reach in cooler by cash register, less than 4 hrs, employee wrote time, cooler at 50f, ice build up Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

Rice 155f, placed in warmers at 9am and it's 11:15am, mgr placed it in microwave, reached 165f Corrected On-Site Warning

Intermediate – Employee washed hands in a sink other than an approved handwash sink

In triple sink in between dirty and clean dishes, explained to him and he washed in hand sink Corrected On-Site Warning

Intermediate – Handwash sink not accessible for employee use at all times

Hand sink at drink station, employee moved containers, also hand sink in back prep area, employee moved fan 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

For a court of new employees Repeat Violation

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

One employee here since July

Intermediate – Spray bottle containing toxic substance not labeled

Bleach water, prep area in back, employee wrote name on, Corrected On-Site

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

By ice machine, he removed it Corrected On-Site