DAYTONA BEACH KENNEL CLUB RESTAURANT Inspection – December 4, 2024

High Priority 3

#7High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken 54f-64f per manager made yesterday, Manager discarding

#8High Priority01B-02-5

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

Stop Sale

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bar half and Half 45f

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard residue build up

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -cookline **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic14-11-5

Basic – Equipment in poor repair. -water leaking booster combo by soda boxes at bar

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over char grill -gasket soiled on sand with and salad coolers -walk in cooler gaskets soiled

#3Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. -cooler on cookline

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled with grease behind cooking equipment -wall soiled behind dish machine

#5Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking water

#6Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and food debris under cooking equipment

Florida Food Watch