CHICKEN SALAD CHICK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce in cooking line at 60F, per employee there for less than an hour. Manager placed lettuce pan on ice bath at the time of inspection. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food stored not segregated from costumer's food in reach in coolers in the kitchen and in the server station. Manager reorganized both of the coolers, leaving employee items separated from the customer's food. Corrected On-Site

Basic - Open dumpster lid. Manager closed it at the time of inspection. Corrected On-Site

Basic - Reach-in cooler interior has accumulation of soil residues at the bottom. Manager cleaned the interior at the time of inspection. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored above ice machine. Manager removed it and stored it appropriately at the time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of bowls' lids stored on the floor close to drive thru window. Manager removed them and properly stored them at the time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to door, cranberry chicken 48F, lemon basil chicken 50F, buffalo chicken 50F, classic chicken salad 48F. Per manager chicken salad was in cooler for 45 minutes. Manager moved containers of chicken salad to walk in cooler. Salads manager moved to walk in cooler temperatures after one hour in cooler Chicken cranberry 41F Lemon Basil 42F Buffalo Chicken 41F Classic Chicken 43F. Corrected On-Site

Basic - Wet mop in mop bucket not stored in a manner to allow the mop to dry.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee scrubbed for 5 secs. Discussed with employee, employee rehashed hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee made new solution, tested at 200 ppm. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White substance on walk-in cooler shelves. Employee cleaned shelves at time of inspection. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly under three compartment sink. Employee cleaned and unclogged drain at time of inspection. 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. 4 employees hired over 60 days at time of inspection, no proof of food handler training.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles throughout dining area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of 2 door reach in cooler over tomatoes, apples, and condiments. Manager moved personal items to bottom of separate cooler. 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. Plastic soufflé lid caddie constructed of cardboard and duct tape.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: feta cheese 61F, less than 4 hours per manager, voluntarily discarded.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at non chemical side of splitter.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 person working that has not yet undergone food handler training with no proof of reporting agreement.

Basic - Accumulation of black/green mold-like substance on the self service ice chute, cleaned at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at non chemical side of splitter.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control for 4 hours, marked for 5 hours. Manager corrected label Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand wash sink. 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 mark. Torn lettuce no time mark. Marked at time of inspection. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter. Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 1 manager on duty not certified.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on Inner part of chicken shredder. Cleaned at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on top shelf of front reach in cooler. Manager moved to bottom of cooler and labeled. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles left in cream cheese grapes and cheddar broccoli. Manager removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of mixer head. Cleaned at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm. Establishment switched to chlorine. Tested at 50ppm. 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. Shredded cheese held under time on cook line, no time mark, manager had item marked at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on non chemical side of splitter

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. Observed 3 food handlers hired over 60 days, no proof of training