Cody’s Original Roadhouse

Basic – Carbon dioxide/helium tanks not adequately secured

Carbon dioxide tanks not adequately secured behind establishment

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cell phone stored above prep table. Employee removed cell phone from shelf

Wireless drill and bits stored above soft drink dispenser boxers. Manager removed drill and bits. Travel rolling bag stored above box of single service lids.. Manager removed bag.Corrected On-Site Corrected On-Site

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

Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic – Ice bucket not stored inverted or in a protected manner between uses. nObserved ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

In-use utensil in non-time/temperature control food stored with handle touching food ( flour, sugar )

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

Mold like substance on the inside surface of the soda gun nozzles holster on the soda gun dispensing machine at bar.

Basic – Open dumpster lid

Lid open on dumpster. Employee closed dumpster

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed produce ( Tomato ) stored over ready-to-eat food ( water bottles ) in walk in cooler. Manager moved water bottlesn Corrected On-Site

Basic – Waste line missing at soda gun holster

Waste line missing at soda gun holsters at bar.

Basic – Wet mop not stored in a manner to allow the mop to dry

Wet mop not in use stored in mop bucket water. Manager removed mop Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Container of food removed (flour ) from original container not labelled with name of contents.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Two containers of house made dill sauce in walk-in-cooler had date more than 7 days earlier

Two container of Cole slaw had a date more than 7 days earlier.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee wearing gloves preping food took cell phone off shelf then returned to prep line and handled cutting knife and cutting board.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Steak (50F – Cold Holding); Hamburger (48F – Cold Holding); Chicken (48F – Cold Holding) All the items had been in that drawer overnight. The thermometer of the unit registered 42F Warning

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

The following items and cold holding temperatures in the reach-in Cooler drawers under grill: Steak (50F – Cold Holding); Hamburger (48F – Cold Holding); Chicken (48F – Cold Holding) All the items had been in that drawer overnight. The thermometer of the unit registered 42F 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. nEgg wash on cook line kept on time but no time mark noted.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

The following items and hot holding temperatures in the steambain: mashed potato (120F – Hot Holding); Meat balls (118F – Hot Holding); pulled pork (88F – Hot Holding); Soup (128F- Hot holding); steak (120, 121F – Hot Holding) All the item had been reheated or cooked one hour earlier. Cook took items to be reheated. Pulled pork was reheated to 170F Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Dishmachine soap pods stored on single service napkins at bar. Manager removed soap pods.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.

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

Observed person in charge cannot provide verifiable proof 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.

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

Establishment had two of the 70 employees food handler certificates