Wrigley Bbq

Basic – Dead roaches on premises

n5 dead roaches on floor in employee bathroom

1 dead roach on floor under shelves in dry storage area

2 dead roaches on floor behind bag in box shelves at wait station.n Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nIn walk in cooler, baked beans (51F – Cooling), stored over night in deep container, operator stated not prepared or cooked today. See stop sale Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. nnCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nIn walk in cooler, baked beans (51F – Cooling), stored over night in deep container, operator stated cooling overnight

See Stop Sale. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nAt walk-in cooler raw shell eggs store over provolone cheese

Operator moved raw eggs below cheese.n Corrected On-Site Warning

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

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nAt prep area flip top cooler, cut tomatoes (45F – Cold Holding); potato salad (45F), ; coleslaw (54F – Cold Holding). nOperator stated not prepared or cooked today. Held overnight. nnTime/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

nAt Cook line hot holding cabinet; baked beans (109°F – Reheating 2:30pm).nOperator stated beans removed from walk-in cooler and placed in hot holding cabinet at 9am. Beans did not reach 165°F for 15 seconds within 2 hours

See Stop Sale.n Warning

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

nAt prep area flip top cooler, cut tomatoes (45F – Cold Holding); potato salad (45F), ; coleslaw (54F – Cold Holding). nOperator stated not prepared or cooked today. Held overnight. nSee stop sale. Warning

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

nAt Cook line hot holding cabinet; baked beans (109°F – Reheating 2:30pm).nOperator stated beans removed from walk-in cooler and placed in hot holding cabinet at 9am. Beans did not reach 165°F for 15 seconds within 2 hours

See Stop Sale.n Warning

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nnMitchell Liebovich 4/16/18 (expired 4/16/23).n Warning