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Licensee
Name:
WOODY'S BAR B Q
License Number:
SEA1200157
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1482 S SIXTH STREET MACCLENNY, FL 32063
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/28/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
3
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee personal items stored in or above a food preparation area.
Employee keys on prep table next to back door. Manager moved keys. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Container of flour across from walk-in cooler. Manager moved handle. **Corrected On-Site** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Triple Sink (Chlorine 0ppm) after correction Triple Sink (Quaternary 200ppm). Per management the sanitizer at three compartment sink is chlorine. Manager switched sanitizer to quaternary. **Corrected On-Site** **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Walk-in cooler - pork (46°F - Cooling). Per management and date on container the pork had been cooling overnight. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Two door reach-in cooler - creamer (51°F - Cold Holding); cut lettuce (50°F - Cold Holding); whipped topping (50°F - Cold Holding). Per management the items had been in reach-in cooler overnight. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Walk-in cooler - pork (46°F - Cooling). Per management and date on container the pork had been cooling overnight. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Steam table - mashed potatoes (10:40am) (76°F - Reheating); mashed potatoes (11:30am) (92°F - Reheating. Per management the mashed potatoes began reheating at 9:30am. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Steam table - mashed potatoes (10:40am) (76°F - Reheating); mashed potatoes (11:30am) (92°F - Reheating. Per management the mashed potatoes began reheating at 9:30am.
Two door reach-in cooler - creamer (51°F - Cold Holding); cut lettuce (50°F - Cold Holding); whipped topping (50°F - Cold Holding). Per management the items had been in reach-in cooler overnight. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
Blue spray bottle next to drive thru window. Manager identified chemical (windex) and labeled bottle. **Corrected On-Site** **Repeat Violation** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
