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Art's BBQ-N-More

Art's BBQ-N-More
1823 Knox McRae Dr
Titusville, FL 32780
(321)383-8833

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2011
Inspection For: ART'S BBQ-N-MORE
License Number: 1506026
License ID: 4245421
Inspection Visit ID: 4390397
Inspection Date: Tuesday, January 17, 2012
Inspection Number: 2130140
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gravy. Corrected On Site.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooling food, covered. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged chicken over vegetables reach in freezer. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
40-04-1 Observed personal care item stored with food. Cell phone. Reach in cooler. Corrected On Site.

Inspection For: ART'S BBQ-N-MORE
License Number: 1506026
License ID: 4245421
Inspection Visit ID: 4390398
Inspection Date: Friday, September 02, 2011
Inspection Number: 2130141
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed no date markings on pork, all other items made today. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice, Corrected On Site. Removed bottom pan.
08A-07-1 Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Small 2 foot rip in screen in smoker room. Screen for repair is onsite.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish. Corrected On Site. Repeat Violation.
12A-15-1 Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Hand sink used as dump sink.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
15-36-1 Observed knife block in use to store knives. Corrected On Site.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need quat strips.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. Will sanitize in triple sink at 200 ppm quat.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board. Heavy.
24-08-1 Equipment and utensils not properly air-dried. Wet stacking. Glasses.
36-15-1 Observed food debris/ grease accumulated on kitchen floor. Only along floor boards and against equipment.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: ART'S BBQ-N-MORE
License Number: 1506026
License ID: 4245421
Inspection Visit ID: 4107236
Inspection Date: Monday, October 25, 2010
Inspection Number: 2029497
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mac and chs, cooked pasta, salads, ribs, etc.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, watermelon. Corrected On Site. Rapidly chilled in freezer.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich cooler holding 45-47 food degrees
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw fish in upright reach in. Corrected On Site.
10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bucket of utensils by grill. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
25-04-1 Observed single-service items stored on floor. Boxes of cups, hinged containers.
35A-09-1 Critical. Observed the presence of many ant like insects by back door
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Small gap in back door bottom
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
51-13-1 No Heimlich maneuver sign posted. Repeat Violation.
51-18-1 No copy of latest inspection report.

Inspection For: ART'S BBQ-N-MORE
License Number: 1506026
License ID: 4245421
Inspection Visit ID: 4085343
Inspection Date: Tuesday, August 31, 2010
Inspection Number: 2027668
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on soda boxes.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Kitchen sink, on order.
51-13-1 No Heimlich maneuver sign posted.

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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Art's BBQ-N-More, Titusville may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Art's BBQ-N-More, Titusville.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Art's BBQ-N-More, Titusville may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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