KELLER’S BAR-B-Q LK Inspection – September 5, 2024

High Priority 1

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – beef (120 – Hot Holding). Manager put in oven for reheat **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. – provided to operator

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. – hand wash sink next to dishwasher

Basic 6

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. – top of dishwasher

#2Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#3Basic33-29-4

Basic – Grease receptacle lid open, broken, or missing. **Corrected On-Site**

Corrected On-Site

#4Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. – pitcher used to scoop beans submerged in product.manager removed **Corrected On-Site**

Corrected On-Site

#5Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. – provided to operator

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – storage area below steam wells at cook line soiled

Florida Food Watch

KELLER'S BAR-B-Q LK

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 6

Inspection Report

KELLER'S BAR-B-Q LK

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 6