Several Quincy restaurants (with seating) were cited for critical violations, including employees eating in food preparation or storage areas and food being stored at unsafe temperatures, during health inspections conducted in recent months. All the restaurants did, according to reports from the Florida Department of Business & Professional Regulation, meet inspection standards.
McDonald's was the worst offender, receiving 12 citations for critical offenses. The violations included using a handwashing sink for a purpose other than washing of hands, employees eating in a walk-in cooler, employees drinking from open containers in food preparation area, wet wiping cloth not stored in sanitizing solution between uses, buildup of slime in the interior of the ice machine, interior of reach-in cooler soiled with accumulation of food residue, handwashing sink not available to employees at all times (blocked with trays), bathroom sink not clean in men’s room, no handwashing signs posted, handwashing sink lacking proper hand drying provision, handwashing cleanser lacking, bottle of sanitizer stored in food preparation area, and hotel and restaurant license not displayed.
Non-critical violations incuded unwrapped single-service spoons not presented so that only the handles are touched, carbon dioxide/helium tanks not adequately secured and no copy of the latest inspection report available.
Lindy’s Chicken received nine citations for critical violations, including potentially hazardous food not held at 135 degrees or above and 4-hour rule not properly applied (food used or discarded within that time frame), no conspicuously-located thermometer in holding unit, food stored on the floor, uncovered food in holding unit, lack of use of chemical test kit, soiled material on racks in walk-in cooler, observed surfaces of the stove and chicken gizzard cooker encrusted with grease and/or soil and toxic item stored over food.
Non-critical violations were that single-service items were stored on the floor, wet mops were not hung to dry and carbon dioxide tanks were not adequately secured.
Hampton Inn received seven critical citations, including no thermometer provided to measure cooked food, uncovered food in dry storage area, equipment and utensils not properly washed, rinsed and stored, sanitizer for warewashing not at proper strength, buildup of slime on juice dispenser, no handwashing sign and license expired within 30 days after expiration date.
The only non-critical violation was that an in-use utensil was not stored in a clean, protected area.
El Torero, El Tamaulipeco and AJ’s Chicken and Things were each cited for six critical violations.
At El Torero, those critical violations were potentially hazardous food open and frozen and not properly date marked, working containers of food removed from orginal containers and not properly labeled, bathroom not enclosed with tight-fitting, self-closing door, lack of toilet paper in men’s and women’s restrooms and handwashing sink lacking proper drying provision.
Non-criticals included clean utensils not stored inverted or protected and no Heimlich maneuver sign posted.
El Tamaulipeco was cited for working containers of food removed from original container and not properly marked, food stored on the floor, uncovered pork butt and beef stored uncovered in holding unit, bathroom not enclosed with tight-fitting, self-closing doors, bathroom door in disrepair and waste receptacle not provided in women’s room. The restaurant was cited also for the dumpster not being on a proper pad, a non-critical violation.
AJ’s was cited for food items stored on the floor, uncovered foods in the holding unit and no handwashing signs. The non-critical violation was single-service articles were handled in a way that could cause contamination.
Jay Jee’s Chicken Fish & Subs and Pizza Hut were each cited for five critical violations.
Jay Jee’s critical violations were working containers of food removed from original containers and not properly identified, vacuum breaker missing at hose bibb, no handwashing sign posted, and handwashing sinks without proper hand drying provision. Non-critical violations were that in-use utensils were not stored with the handle kept above the top of potentially hazardous food and single-service items stored on the floor.
Pizza Hut was cited for keeping chopped eggs and cheese at a higher temperature than required and for longer than the 4-hour limit, cold-holding equipment incapable of maintaining proper temperature, no thermometer in unit and uncovered foods in holding unit.
Non-critical violations were single-service articles handled in a matter that allows for contamination and improperly stored and no Heimlich maneuver sign posted.
Royal Savoy was cited for five critical violations, but no details were listed in the online report from the department.
Receiving three critical citations each were Subway, Carol’s Country Cookin’ and China Buffet.
At Subway, the inspector noted that he observed an employee “engage in food preparation, started to put on gloves without washing hands.” Other critical violations included buildup of a black substance in the ice bin, sticky build-up on the soda dispenser and license expired within 30 days after expiration date. The only non-critical violation was that single-service items were handled in a manner that could cause contamination.
China Buffet was cited for uncovered foods in the holding unit, soil build-up inside and outside of the ice bin and no handwashing sign posted. The non-critical violation was that an in-use utensil was stored in standing water less than 135 degrees.
At Carol’s, the critical violations included a vacuum breaker missing at hose bibb, no handwashing sign posted and toilets not functioning properly in the men’s and women’s restrooms.
The non-critical violations were that an ice scoop handle came in contact with ice and the ceiling was in disrepair in the women’s restroom.
Captain D’s, Kentucky Fried Chicken, Mayflower, Divine Grace and Burger King each received three critical violation citations.
For Captain D’s, the criticals were no thermometer in holding unit, food stored on the floor and uncovered food in holding unit. Non-criticals included sanitizing solution for wiping cloth not proper strength, single-service items handled in a manner that could lead to contamination and wet mop not hung to dry.
At KFC, the critical violations were that there was no thermometer in the holding unit, and the portable fire extinguisher was missing from designated location and not properly charged. Non-criticals were single-service items handled in a manner that could lead to contamination and an open dumpster lid.
Mayflower’s critical violations included egg rolls and shrimp in the cooler uncovered, bathroom doors left open during cleaning or maintenance and unlabeled spray bottles noted. The only non-critical infraction was that the wet mop wasn’t hung to dry.
At Divine Grace, the critical infractions were that the portable fire extinguisher was not fully charged or mounted and there is no certified food manager. Non-critical citations included single-service items handled improperly and stored on the floor and open dumpster lids.
Burger King’s criticals included soil build-up in ice bin, men’s restroom not clean and no handwashing sign. The non-critical violation was a residue build-up on the mop sink.
Hungry Howie’s, Hardee’s and Jin Jin each received two critical infractions. At Hungry Howie’s, the citations were for encrusted material on a can opener and no handwashing cleanser at a handwashing station. The restaurant also received four non-critical citations, including clean equipment stored on the floor, single-service items stored on the floor, wet mop not hung to dry and carbon dioxide tanks not adequately secured.
At Jin Jin, the criticals included no consumer advisory for raw/undercooked meat provided and no conspicuously-located thermometer in holding unit. The restaurant’s only non-critical was that clean glasses, cups, utensils, plates, pots and pans were not stored in the proper inverted or protected manner.
At Hardee’s the critical infractions were that the ammonium sanitizer used for warewashing as not at the proper strength and there was encrusted material on a can opener. The sole non-critical violation was that single-service articles were improperly handled.
Receiving only one critical citation each were Discolandia (all managers not certified), El Ranchito (food stored on the floor), Golf Club of Quincy (raw animal foods not properly stored from each other in holding unit or during preparation) and Miss Helen’s Espresso Cafe D’Art (bathroom doors left open other than during cleaning or maintenance).
Restaurants receiving no critical violation citations included West End Grille, Kittrell’s, McFarlin House, Bud’s Cafe, Allison House Inn, Old Mexico, Domino’s Pizza, Nisey’s Tasty Seafood and Parkway Inn & Suites.