BBQ Restaurant Gets It's First Food Safety Inspection
LABELLE, FL. -- The state of Florida's Division of Hotels and Restaurants is required to do periodic inspections of restaurants, hotels and motels each year, and publishes the results of each inspection online for the public. The local restaurant Log Cabin Barbeque of LaBelle re-opened in LaBelle recently, and it's first state inspection resulted in six critical food safety items to be addressed by the new owners, including no evidence of required employee training.
The restaurant is at 480 State Road 80 in downtown LaBelle, owned by Glenn Schofield operating as Log Cabin Barbecue of LaBelle LLC. Schofield has been active in real estate investments in the area for a number of years.
A summary of the violations found during the inspection are listed below. The department cites 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 we 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 an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
32-08-1 Critical. No waste receptacle provided at handwash lavatory with disposable towels.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.
53B-08-1 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.