ARTMAN COUNTRY SMOKEHOUSE CO
6900 SE HWY 42, SUMMERFIELD 34491
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 12/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/4/2024
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. June 1, 2024.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the back room/prep area, employee drink on prep table. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employee. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned cups stacked at the dining room area next to soda machine.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled. Repeat Violation
- 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside temporarily, during inspection, Manager moved machine inside building. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep tables.
- 22-41-4: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 in use, 0ppm. Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the front counter area, washed his hands and wiped mouth with appear towel and immediately after opened containers with food (Cold holding: items at the front counter).
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink in use, (automatic dispenser) quaternary ammonium 0ppm, manager set up triple sink with chlorine 50-100ppm. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above raw pork, Manager moved. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, pasta salad date ,Arles 11/25/24 and 11/27/24.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, cut tomatoes no date marked, manager dated 12/01/24.
Food safety inspection conducted on 12/4/2024 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 4/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee at the cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the prep area shelves soiled, Employee started cleaning during inspection. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. At the prep area, observed to go containers not inverted, Manager inverted. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall near back door, Manager killed. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area, no water available, Manager turned on. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the front counter area, manager provided. Corrected On-Site
- 11-26-1: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 one male employee
Food safety inspection conducted on 3/27/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 10/11/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-37-4:Basic - Food stored in a prohibited area. Female employee filling sauce cups in dining area. Bag of personal food on shelf over mayo in reach in cooler. Employee moved to the back and bag of food was moved. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. One lid open on dumpster. Closed. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with food debris.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in reach in cooler made 10/4, should have been discarded 10/10.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 120-128F in hot holding case, manager began reheating. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of disinfectant cleaner on prep table in kitchen. Moved. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves soiled with food debris. Interior of large oven soiled with food debris. Soda nozzles with slimy substance. Nozzles were cleaned during this inspection. **Corrective Action Taken**
Food safety inspection conducted on 10/11/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).