GOLDEN CHICK

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink quaternary sanitizer tested at 0ppm. Operator adjusted equipment and ran sanitizer again. Corrected to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pickles in walk-in cooler. Employee moved fish during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Baked chicken in hot hold sham at 125F cooked approximately 1 hour prior per cook. Timer turned on during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handles soiled. Employee cleaned handle at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water by wall near office. Water squeegeed to drain during inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple pieces of worn/deteriorating plastic wrapped around walk-in freezer handle. Plastic removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled thermometer handle. Employee washed item during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach and quaternary sanitizer stored over aluminum steam table pans.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and in ice bin on self serve soda machine,

Basic - Employee with no hair restraint while engaging in food preparation. Employee putting biscuit dough on pans with no hair restraint. Discussed with employee, employee obtained hat. Corrected On-Site

Basic - Mold like substance on wall behind drive through ice machine and soda area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on upright hot hold sham doors around handles. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Stack of cups by drive through not inverted, no cover. Employee put cover over top. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes 128F, per manager held for 4 hours and discarded, unable to present written procedures or time mark. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, and no paper towels at dish area hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and top of oven, and bread bin. Selves outside walk-in cooler. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fry station.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken slacking at room temp. Recommended to manager items be thawed under refrigeration. Temperature of top containers 42F/43F,

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station cooler: raw chicken 49F/52F, per employee, in cooler over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station cooler: raw chicken 49F/52F, per employee, in cooler over night. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upright hot hold sham: fried chicken 127F, reheated to 167F. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working with no food handler training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in freezer door. Grease/residue on Handles and area around handles on upright hot hold sham. Dust build up on side of hot hold sham. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fry cooler shelves.

High Priority - Stop Sale issued due to adulteration of food product. Observed employee use soiled thermometer on fried chicken with out first cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry cart: raw cat fish 57F, approximately 1 hour per manager. Voluntarily discarded at time of inspection.

Basic - Employee used visibly soiled food thermometer to measure food temperatures without first cleaning the thermometer. Observed flour or dust like substance on thermometer probe on counter, observed employee use thermometer to temp fried chicken with out cleaning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up around handles and sides of upright reach in glass door hot hold shams, on oven timer. Mold like substance on walk-in cooler shelves under fans.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot box: gravy 126F, mashed potatoes 125F, over 4 hours per employee. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: gravy 126F, mashed potatoes 125F, over 4 hours per employee. See stop sale.

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 flyer with instructions to operator at time of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by three compartment sink not functioning. Manager put roll of paper towels in area. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents over drive through hand wash sink and confident trays.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue on outside of roll warmer doors, and on outside of cut buns container lids.

Intermediate - Handwash sink used for purposes other than handwashing. Dirty pot in fry station hand wash sink. Box on dish pit hand wash sink. Manager removed items at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 9th pan used as scoop in salt tub. Manager removed pan. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust like substance. Above drive through window.

Basic - Floor area(s) covered with standing water. Under drive through ice bin

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At drive through hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on sides on roll/chicken hot box. Grease/residue build up on front of doors to side item warmer. Gaskets soiled on Tall chicken/roll warmer. Lower shelf of sweet tea table. Speed rack cover in walk-in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall single door fry station cooler shelves.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside flip top cooler.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in dish area in recharge zone.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for manager on duty Amy Chambers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot hold cabinet gaskets soiled. Soda machine above nozzles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top shelf of fry station reach in:.