Art's Southern Style Smokehouse Bbq Inc, 155 Cranes Roost Blvd #1150, Altamonte Springs, FL - Restaurant inspection findings and violations

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Business Info

Name: ART'S SOUTHERN STYLE SMOKEHOUSE BBQ INC
Type: Permanent Food Service
Address: 155 Cranes Roost Blvd #1150, Altamonte Springs, FL 32701
License #: 6904660
Total inspections: 5
Last inspection: 6/7/2011
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Inspection findings

Inspection Date

Type

Disposition
  • Carbon dioxide tank not adequately secured by exit door
  • Critical - Current Hotel and Restaurant license not properly displayed.
  • Critical - Observed 1 unlabeled chemical spray bottle, warewashing area
  • Critical - Observed buildup of slime in ice dispensing chute on self serve drink machine
  • Critical - Observed food being cooled by nonapproved method.Macaroni and cheese 127F cooling 2 hours in walk in cooler, covered and in quantity over 2 inches deep. Advised to uncover and shallow pan for quick cool to 41F within 3.5 hours.
 6/7/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats, vegetable, macaroni/cheese in walk in cooler. Repeat Violation.
  • Observed cookline cutting board grooved/pitted and no longer cleanable. Repeat Violation.
  • Observed nonfood-grade plastic shopping bags used for food storage in reach in freezer.
  • Critical. Observed upper interior of microwave slightly soiled.
  • Critical. Observed slight buildup of black moldlike substance in the interior of ice machine.
  • Critical. Hand wash sink lacking proper hand drying provisions.Cookline by preparation sink
  • Critical. Observed unlabeled spray bottle.Warewashing area
 12/27/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats,macaroni & cheese in walk in cooler.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ribs 45F in walk in cooler, shallow panned for temperature recovery
  • Critical. Observed food being cooled by nonapproved method.Foods cooling in too large quantity and covered in walk in cooler.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Pulled pork cooling 3.5 hours 100F. Shallow panned for chill to 41F within 2.5 hours
  • Observed makeline cutting board grooved/pitted and no longer cleanable.
 7/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage,chicken 44F in walk in cooler.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler food temperature 42-44F. Advised to lower temperature to 41F or colder.
  • Critical. Hand wash sink lacking proper hand drying provisions.Warewashing area Corrected On Site.
  • Critical. Observed 3 unlabeled chemical spray bottles at warewashing area.
  • Critical. Establishment operating without a current Hotel and Restaurant license.Expired 4-1-10.
 4/5/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed buildup of slime/black moldlike substance in the interior of ice machine.
  • No Heimlich maneuver sign posted.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire.
 2/3/2010Food-Licensing InspectionInspection Completed - No Further Action

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