SMOKEY BONES BAR & FIRE GRILL #7610 Inspection – September 19, 2023

High Priority 1

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (45F – Cold Holding) cooked chicken (145F – Hot Holding)

Intermediate 1

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled

Basic 9

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in hot holding unit

#4Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout the entire kitchen

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Dry storage area, under the ice machine, under the equipment in the kitchen

#6Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Tile damages in the walk in cooler by the freezer, in the bar area, in the kitchen by the ovens

#7Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris in the kitchen

#8Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ovens, hot holding units in the kitchen , gaskets in the reach in units

#9Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust.by the cookline

Florida Food Watch