RED-EYE’S GIT-N-MESSY SMOKEHOUSE Inspection – January 16, 2024

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Philly brisket single 46F -hot dogs 46F, sausage 46F, queso 47F -potatoes cooked last night 47F. Manager states they temped at 41F this morning. -Manager moved all foods to walk in cooler **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 2

#6Intermediate11-26-1

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. -Cashiers **Warning**

Warning

#7Intermediate14-14-4

Intermediate – Nonfood-grade basting brush used in food. -paintbrush used with barbecue sauce **Warning**

Warning

Basic 4

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**

Repeat ViolationWarning

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweats stored on top of reach in freezer **Corrected On-Site** **Repeat Violation** **Warning**

Corrected On-SiteRepeat ViolationWarning

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**

Warning

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind oven **Warning**

Warning

Florida Food Watch